Re: [CnD] Dale Campbell's Mushroom Bombs

[Pamela Fairchild via Cookinginthedark]

Maybe I'm not understanding how to wrap the bacon around. I thought the
bacon went around the whole thing, wrapping it like a package, in which case
you couldn't then put the cheese mixture into the cap. If the bacon goes in
a circle on the outside, around the edges, making a round cylinder, of
course you would end by adding the filling last.  My grill closes though, so
that would create a mess, I think. I would bake these if they look like a
filled roll up. I still might make bacon pillows with the stuffed mushroom
inside so I can use my grill. Thanks for the clarification, I needed it.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Thursday, January 14, 2021 8:54 PM
To: 'Cooking in the Dark' 
Cc: m51penning...@gmail.com
Subject: Re: [CnD] Dale Campbell's Mushroom Bombs

Yes, that is how it should be.  Wrap the bacon around first.

-Original Message-
From: Cookinginthedark  On Behalf Of
Johna Gravitt via Cookinginthedark
Sent: Thursday, January 14, 2021 12:34 PM
To: Cooking in the Dark 
Cc: Johna Gravitt 
Subject: Re: [CnD] Dale Campbell's Mushroom Bombs

So are you saying to wrap the bacon around the mushroom first then to fill
it with cream cheese?


-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Thursday, January 14, 2021 12:18 PM
To: 'Cooking in the Dark' 
Cc: m51penning...@gmail.com
Subject: [CnD] Dale Campbell's Mushroom Bombs

Dale Campbell's Mushroom Bombs

 

sorry for the delay...the mice are not pulling their weight around

Blind Mice Mart.

 

one package, one pint whole white mushrooms, destemed and washed

1 package  (8 ounces) cream cheese

2 tablespoons red pepper flakes

1 pound of bacon,

directions

soften the cream cheese and add in the red pepper flakes.  mix well

and set aside.

Add more or less according to your taste.

  I cut the bacon strips in half as a half of a strip of bacon will

go around the mushroom nicely.

Wrap the bacon around the outside of the mushroom and hold in place

with a toothpick.

I push the toothpick through the mushroom so it comes out the other

side and will hold the bacon in place a little better.

The bacon will overlap when wrapped so start there with the toothpick

and press through.

Fill the mushroom cap with some of the cream cheese mixture.

Add just enough to fill the cap fully but not so much as it is piled

up really high.

I grill these on the indoor grill for about 6 minutes.  You can also

broil them for about 10 minutes or bake at 400 for about 20 minutes.

Note:  I will marinate the mushrooms in beef broth for about an hour

to 2 hours before making the wraps.

Enjoy!

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Re: [CnD] Dale Campbell's Mushroom Bombs

[Pamela Fairchild via Cookinginthedark]

Here is Dale's mushroom bomb recipe as I believe he intended it to be. If I
am wrong, he can correct me, but I think I am on safe enough ground here. At
any rate this is how I would make these, but I would go really easy on the
pepper flakes, reducing my bomb to a fire cracker.

Dale Campbell's Mushroom Bombs
 
one package, one pint whole white mushrooms, stemmed and washed
1 package  (8 ounces) cream cheese
2 tablespoons red pepper flakes
1 pound of bacon,

directions

Note:  I marinate the mushrooms in beef broth for about an hour to 2 hours
before making the wraps. 

soften the cream cheese and add in the red pepper flakes.  mix well and set
aside.
Add more or less pepper according to your taste.

Fill the mushroom cap with some of the cream cheese mixture.
Add just enough to fill the cap fully but not so much as it is piled up
really high.

  I cut the bacon strips in half as a half of a strip of bacon will go
around the mushroom nicely.
Wrap the bacon around the outside of the mushroom and hold in place with a
toothpick.
I push the toothpick through the mushroom so it comes out the other side and
will hold the bacon in place a little better.
The bacon will overlap when wrapped so start there with the toothpick and
press through.

I grill these on the indoor grill for about 6 minutes.  
You can also broil them for about 10 minutes or bake at 400 for about 20
minutes.

Enjoy!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Thursday, January 14, 2021 12:18 PM
To: 'Cooking in the Dark' 
Cc: m51penning...@gmail.com
Subject: [CnD] Dale Campbell's Mushroom Bombs

Dale Campbell's Mushroom Bombs

 

sorry for the delay...the mice are not pulling their weight around

Blind Mice Mart.

 

one package, one pint whole white mushrooms, destemed and washed

1 package  (8 ounces) cream cheese

2 tablespoons red pepper flakes

1 pound of bacon,

directions

soften the cream cheese and add in the red pepper flakes.  mix well

and set aside.

Add more or less according to your taste.

  I cut the bacon strips in half as a half of a strip of bacon will

go around the mushroom nicely.

Wrap the bacon around the outside of the mushroom and hold in place

with a toothpick.

I push the toothpick through the mushroom so it comes out the other

side and will hold the bacon in place a little better.

The bacon will overlap when wrapped so start there with the toothpick

and press through.

Fill the mushroom cap with some of the cream cheese mixture.

Add just enough to fill the cap fully but not so much as it is piled

up really high.

I grill these on the indoor grill for about 6 minutes.  You can also

broil them for about 10 minutes or bake at 400 for about 20 minutes.

Note:  I will marinate the mushrooms in beef broth for about an hour

to 2 hours before making the wraps.

Enjoy!

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Re: [CnD] CP All Day Pasta Sauce

[Pamela Fairchild via Cookinginthedark]

Hi Sugar, I love the flexibility of the pasta sauce ideas here. I hope 
Stephanie never gets bored or tired of writing her recipes. She sounds like a 
lady with lots of crockpot experience in her daily life. She has so many 
wonderful ideas. Thanks for sharing them with us.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar via Cookinginthedark
Sent: Thursday, January 7, 2021 4:03 PM
To: CND 
Cc: Sugar 
Subject: [CnD] CP All Day Pasta Sauce

CP All Day Pasta Sauce

 

Hello there, Slow-Cookerers!

Let's go back to the very basics --- pasta sauce. 

 

Marinara sauce. 

Bolognese sauce.

It's easy to do, tastes better than the stuff in a jar, makes your house smell 
good, and there is no need whatsoever to add in extra salt or sugar.

#winner!

This recipe will make roughly 3 quarts. 

You can freeze this in bags flattened out in the freezer or in plastic freezer 
containers. 

 

The best part?

There are NO rules. Throw in your favorite spices, and customize how you see 
fit. There are also no rules about the tomatoes. 

 

I used what I happened to have in the pantry at the time. 

Buy what's on sale, and have at it!

Don't want to use meat? DON'T, then!

Want to use MORE meat?

#goforit!

:-)

All Day Super Simple Slow Cooker Pasta Sauce

The Ingredients.

 

1 (28 ounce) can whole peeled tomatoes

1 (15 ounce) can of tomato sauce

1 (12.5- ounce) Italian flavored diced tomatoes.

16 ounces  fresh mushrooms

1 tablespoon Italian seasoning (and a bit more to taste when cooking is done)

1 pound super lean ground turkey meat (NO need to brown on the stove!)

--> SEE NOTES BELOW ABOUT USING FRESH TOMATOES OR COOKING NOODLES IN POT. <--

 

The Directions.

 

Add the thawed (or fresh) turkey meat to the crockpot. 

 

Dump in all the cans of tomatoes, and break the ground meat up with a large 
spoon. Stir in the spices and mushrooms.

 

Cover and cook on low for 8 to 10 hours, or on high for about 5 hours. 

 

When done cooking, break up the ground meat a bit more and season to taste. 

 

Jarred pasta sauce is awfully salty; I didn't add any salt, but your tongue 
might desperately want it 

 

(you'll probably need about 1 teaspoon of kosher salt, but start slowly. If you 
are using regular table salt, use half of this amount -- table salt has smaller 
granules).

 

I also didn't add ANY sugar. That's because it feels weird to put sugar into 
pasta sauce, even though if you read the ingredients in the grocery store they 
all have tons of sugar. 

 

SO -- if this isn't sweet enough for your taste buds, go ahead and add a bit at 
a time to get it to the flavor you're looking for.

 

Serve right away, or package for freezing.

PS: HEY STEPH, I WANT TO USE FRESH TOMATOES!

 

Okay. You can. But you really should try to peel them first. 

 

Use 3.5 pounds.

 

The stewed tomatoes or whole peeled tomatoes don't have any skin. Skin is weird 
in pasta sauce, trust me.

The best way to peel a whole bunch of tomatoes is this way:

Bring a really large pot of water to a boil (leave 6 inches or so of room for 
displacement. TRUST ME.) 

 

After you have washed all your tomatoes, use a paring knife to cut an X into 
the bottom of each one, and then toss them into the already-boiling water.

 

Let them tumble for 1 minute. Then lift out with a large slotted spoon and drop 
them into a large bowl or container or ice water. 

Once they are cool enough to handle, slip the skin off. And I suppose compost 
it or feed it to chickens or something like that. ;-)

 

Use 3.5 pounds of tomatoes to keep everything else the same in this recipe. For 
the last 30 minutes or so, cook on high with the lid off to let the steam 
escape to naturally thicken the sauce.

 

PS: HEY STEPH, I WANT TO COOK THE NOODLES IN THE SAUCE!

 

Okay. You can. My suggestion would be to brown the meat beforehand, then break 
your noodles in half and stir them completely into the sauce. 

Cover and cook the same way but know that your finished spaghetti is going to 
be more casserole-ish instead of spaghetti-ish. 

 

The consistency will be that of a baked ziti or lasagna --- still DELICIOUS but 
not wet.

PS: HEY STEPH, IF I DON'T USE MEAT, DO I CHANGE THE COOKING TIME?

You do not need to. Don't over complicate things. Slow cooking is supposed to 
be easy and full of wiggle room.

It's all good!

ALSO: if you have food allergies or preferences -- this is the easiest, 
least-complicated way in the world to only get The Stuff You Want.

:-)

Enjoy!!

Happy Slow Cooking!!

steph

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton

🙏

I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤😘

 

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Re: [CnD] REBECCA'S CHICKEN CORN CHOWDER, Printed from COOKS.COM

[Pamela Fairchild via Cookinginthedark]

Marilyn, thanks for this great looking soup recipe. I have some slightly
outdated corn that must be used this winter and I haven't even begun to
think of how to use it up yet. This may get me going.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Monday, January 11, 2021 9:51 AM
To: 'Cooking in the Dark' 
Cc: m51penning...@gmail.com
Subject: [CnD] REBECCA'S CHICKEN CORN CHOWDER, Printed from COOKS.COM

REBECCA'S CHICKEN CORN CHOWDER, Printed from COOKS.COM

 

1 (16 oz.) can new potatoes-buy whole and cut into chunks
1 can Rotel tomatoes with lime and cilantro
1 can corn, undrained
1 can Cheddar cheese soup
1 can cream of chicken soup
1 can chicken broth
4 boneless, skinless chicken breasts
scallions
shredded cheese

Cook chicken breasts with the can of chicken broth in the crock-pot until
tender. (Can put frozen breasts in the crock pot in the morning and cook on
low all day.) Put the first 5 ingredients into a large pan then add the cut
up cooked chicken and broth. Heat through. Garnish with scallions and
shredded cheese Enjoy.

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Re: [CnD] Crockpot recipes

[Pamela Fairchild via Cookinginthedark]

Sugar, You've done it again! You found another crockpot recipe that I must try 
soon, especially with the cold of winter. I am sure to make some changes, or 
variations, depending on what is in my pantry cupboards, but it will surely be 
a success.
Thanks once again for another great idea.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar via Cookinginthedark
Sent: Monday, January 11, 2021 11:17 AM
To: 'Cooking in the Dark' 
Cc: Sugar 
Subject: Re: [CnD] Crockpot recipes

Campbell's Slow Cooker Corn Chowder

Description

This is one of the more unusual Campbell's soup recipes out there, and it's 
really tasty! It's also really easy - just use your handy-dandy slow cooker, 
and your meal will make itself.

Serves: 6

Ingredients

1 can Campbells cream of potato soup
1 can single strength chicken broth
2 cans creamed corn
2 chicken breasts
3 celery stalks, sliced thin
1 large onion, chopped
3 scallions (tops and bottoms), sliced
3 medium carrots, sliced
2 cloves garlic, smashed and minced
1/2 teaspoon thyme
salt and pepper, to taste
1 cup milk or cream
1 cup instant potato flakes
1/4 cup minced parsley

Instructions

1. Put both soups, the corn, chicken, celery, onion, scallions, carrots, 
garlic, thyme, and salt and pepper into a slow cooker; cook on low setting for 
about 7 hours.

2. Break apart the chicken and add the milk (or cream), potato flakes, and 
parsley.

3. Adjust seasonings as necessary and serve warm.
__._,_.___
From Helen Whitehead
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh

Please walk with me through a second chance of life:
https://www.gofundme.com/sugars-transplant-journey

-Sugar, ❤😘


-Original Message-
From: Cookinginthedark  On Behalf Of 
Johna Gravitt via Cookinginthedark
Sent: Monday, January 11, 2021 4:56 AM
To: Cooking in the Dark 
Cc: Johna Gravitt 
Subject: Re: [CnD] Crockpot recipes

I'd love a corn chowder recipe for the crockpot?


-Original Message-
From: Cookinginthedark  On Behalf Of 
Rebeca V via Cookinginthedark
Sent: Saturday, January 9, 2021 2:38 AM
To: cookinginthedark@acbradio.org
Cc: Rebeca V 
Subject: [CnD] Crockpot recipes

Hello friends, I survived thought a crockpot for a while and I was hoping to 
get one for Christmas. Well I did So I’m happy because I can continue to 
multitask as usual.
When I was a single mom, I was content with recipes like corn chowder and other 
vegetarian stuff. But my other half is a meat and potatoes kind of guy. So do 
any of you have any types of recipes that you would like to share?
I’m thinking something along the line of recipes with affordable cuts of meat 
or maybe even chicken legs and thighs.

Have a wonderful weekend
Sincerely, Rebeca and family
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Re: [CnD] hard boiled eggs

[Pamela Fairchild via Cookinginthedark]

You want the eggs to sit, covered, on the turned off burner, for 20 minutes.
Then plunge them into cold water to crunch the shells and peel. Works every
time. Good luck.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Wendy Williams via Cookinginthedark
Sent: Monday, December 28, 2020 11:11 AM
To: 'Cooking in the Dark' 
Cc: wdywms...@gmail.com
Subject: [CnD] hard boiled eggs

It has been some time since I did hard boiled eggs on the stove using
boiling water, . Do not want to steam. Do I put the egg in the cold water,
bring to a boil, cover & turn off the stove. How many minutes for it to be
hard boiled? Thanks.
Wendy

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Re: [CnD] Liners

[Pamela Fairchild via Cookinginthedark]

Crockpot liners are more like plastic bags. Have you seen the turkey bags you 
can buy to cook your turkey in in the oven? That is what liners are like. I 
don't know if they can be used in the insta-pot.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Tiffany Jessen via Cookinginthedark
Sent: Monday, December 14, 2020 8:21 AM
To: cookinginthedark@acbradio.org
Cc: Tiffany Jessen 
Subject: [CnD] Liners

A friend and I were chatting last night, and she wondered if she could use a 
crockpot liner inside the Instapot. I have neither device, nor know what 
material liners are made out of, but assume they are like those disposable 
aluminum tins you can sometimes get in the grocery. If so, wouldn’t that affect 
the Insta pot if it’s nonstick? Like I said, I know nothing about either device 
or liners. Honestly don’t know much about cooking as a whole. Thanks.

Sent from my iPhone

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Re: [CnD] pancakes

[Pamela Fairchild via Cookinginthedark]

I don't know a good way to make more than one pancake at a time, so I use a
small pan, 7 or 8 inches across, butter it well, heat it to medium, pour the
batter in, about a third of a cup, half cup at most. Let it sit for about 3
minutes. Slide your turner under. If it doesn't go easily, it is not cooked
enough or it is stuck because of not enough butter.
It should lift easily and you can flip it in place. The second side only
takes 30 to 40 seconds.
Most of the reason for pancakes that break apart as you turn them is that
you tried too early. The top should be almost dry with just a few bubbles
left on the top. If there is a lot of liquid on top, don't try to turn it
yet. If it smells like it is starting to burn but isn't ready to turn, your
heat is up too high. It takes practice, but you can do this with time and
patience, and lots of practice and errors along the way. Then one day, it
will just work for you. 
As for getting them round, they might stay round if you use a third or half
cup measure to pour from and keep your hand steady as you pour. If you have
problems your batter might need to be made thinner or thicker. I like
thinner better, making thinner pancakes, but that's just me. If I had my
way, all pancakes would resemble crepes in nature. But thicker ones might be
easier to flip if you have enough patience to wait for them to cook enough
first.
Good luck, and have fun.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of kimsansong--- via Cookinginthedark
Sent: Tuesday, December 15, 2020 4:25 PM
To: Cookinginthedark@acbradio.org
Cc: kimsans...@icloud.com
Subject: [CnD] pancakes

Hi,

I've never been a breakfast guy. However, I thought I would make pancakes.

So I did. Now, I've seen YouTube vids where folks use milk, egg and butter,
some use water.  What's the difference between using either or?

Also, how can I get the pancakes to be in a circle when I'm done? Let's say
I'd like to make multiple pancakes. The one pancake I made today just
collapsed when trying to flip them over.

Thank you for any thoughts.

 

Kimsan Song

kimsans...@icloud.com  

If you are into HipHop or R&B, I invite you to subscribe to my youtube
artist channel at 

https://www.youtube.com/channel/UCFzrNcgBfHguK-LnnJMMylA

Also, you may follow me on twitter:

https://twitter.com/kims4ns0ng

 

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Re: [CnD] How do you melt a stick of butter in the microwave?

[Pamela Fairchild via Cookinginthedark]

When I melt butter in the microwave, I often use one of the thaw cycles. I
put the butter into a micro safe glass container, like a cereal bowl. After
running the shortest thaw cycle once, I check the butter, if there are large
chunks left I cut them up, then put it on for a second thaw cycle. I find
this does a good job without letting the butter splatter like it will on a
normal high cooking cycle. 
I need to take time to cut up the butter if I have put it in frozen rather
than off the countertop or refrigerator, or if I am melting more than one
stick at a time. If I am melting a full pound, (4 sticks) I melt it in a
serving bowl rather than a cereal bowl. If I remembered to take the butter
out first, I cut each stick in half or in thirds before melting. This is
only necessary because I am melting so much of it. If I am mixing the butter
into cookie dough or cake batter, I soften it enough so it could be spread
easily, then put it in the mixer and cream it together with the sugar until
it is fluffy.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Kevin Minor via Cookinginthedark
Sent: Tuesday, December 1, 2020 6:12 PM
To: cookinginthedark@acbradio.org
Cc: Kevin Minor 
Subject: [CnD] How do you melt a stick of butter in the microwave?

Hi.

I've decided to attempt to make a hash brown casserole, and one of the
ingredients is a stick of melted butter. Rather than try to pour it into the
mixing bowl from a hot item on the stove, I've decided to use my handy dandy
microwave to do the deed. I've never done this before, so I'm looking for
any pointers that I can get. What should I put the butter in to nuke it? Do
I break up the stick, or leave it whole? Should I let it warm for a few
minutes at room temperature? Also, how long do I microwave it?

That's all I can think of. If there are other things I need to know, please
tell me. I'll share this recipe soon. It takes a 9 by 13 dish to bake in,
and it calls for 2 pounds of shredded hash browns, so it's a lot. It's very
good.

Have a blessed day and don't work too hard.

Kevin and Jilly
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Re: [CnD] Brocoflour

[Pamela Fairchild via Cookinginthedark]

I don't know these new veggies, but like you, I don't think it would hurt to 
give the cooking method you mention a try. Where are you that fresh veggies are 
being difficult to find? I hope we don't eventually have that problem as well.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Kerryann Ifill via Cookinginthedark
Sent: Saturday, November 21, 2020 9:19 AM
To: Cooking in the Dark 
Cc: Kerryann Ifill 
Subject: [CnD] Brocoflour

Hi all,

With all the weird weather we’ve been having locally, vegetables have become a 
bit erratic in when we can find them.
So my recent visit to the supermarket netted me a hybrid collyflower and 
crocolli instead of either of the two. I have a recipe for a creamy broccoli 
and cheese recipe, can I just substitute?

Not sure why not, but thought I
D ask.

Kerry
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Re: [CnD] CP Dump Cake in the slow cooker

[Pamela Fairchild via Cookinginthedark]

Sugar, I just tried responding to this message and my computer crashed. I can't 
find the part of the message I already wrote, so am starting over again. I hate 
it when that happens, and it does at least once a week these days.
Ok, I love the C P recipes you send because whether I make them or not, the 
writer is delightful. She makes me want to wrap her in a bear hug and take her 
home with me. Her writing makes me smile and come away with renewed energy. 
I'll probably try a version of this dump cake for myself.
Right now I am all about bread machine recipes, having rescued our machine from 
the garage where it was gathering dust on one of the shelves out there. I love 
the energy saving quality of the bread machine these days. 
If anybody has information from the instruction manual of the bread Man Bread 
Machine, I would appreciate hearing from you either onlist or in my private 
email at the address below my signature. I seem to have lost the booklet that 
came with the machine which is at least 8 years old.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Monday, November 9, 2020 6:58 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CP Dump Cake in the slow cooker

CP Dump Cake in the slow cooker

 

Happy Monday, Slow Cookerers!

This is an awesome dessert to have in your slow cooker arsenal.

 

Maybe Dump Cake isn't the best term to use --- it sort of sounds icky, but I 
promise that the end result is magically delicious.

 

I've wanted to post a "dump cake" recipe for a while --- but was a little 
worried about how it would look.

 

I mean, I'm supposed to be a PROFESSIONAL and all --- and don't professionals 
keep under wraps that they shoo the kids out of the kitchen so they can lick 
pie filling off the lid of the can with no one watching?

 

You'll love this customizeable recipe.

If you don't care for canned cherry filling or chocolate cake, use apple pie 
filling or even canned peach slices in syrup with a yellow cake mix.

 

Although I have not tried it myself yet, I've had readers say they have used 
canned pumpkin pie filling and a spice cake  mix, which sounds absolutely 
delicious!!

 

Slow Cooker Dump Cake

serves 6 to 8

 

2 (21-ounce) cans pie filling

1 (15-ounce) box cake mix (we are gluten free, so that's what I use.)

1 stick (1/2 cup) butter, melted (my butter is salted; it really doesn't matter)

1 tablespoon water

 

The Directions

 

Use a 4-quart slow cooker sprayed well with cooking spray. If you have a 
6-quart and that's it, reduce cooking time by about a 1/3.

 

Dump out the pie filling into the bottom of your prepared slow cooker. (don't 
forget to lick the cans! that stuff is GOOD.) (PS: don't cut your tongue.)

 

In a large mixing bowl, mix together together the cake mix, melted butter, and 
water.

 

You're going to have a crumbly cake mix, but what you're really trying to do is 
to "wet" all of the powder.

 

(go ahead and eat a few spoonfuls of the mix. there's no eggs, and again, that 
stuff is GOOD.)

 

Pour this evenly over the top of the canned filling.

 

Cover, and cook on high for 2 to 3 hours, or on low for about 4 to 5 hours.

 

Uncover, and continue to cook on high for another 30 minutes or so to release 
condensation.  

 

Your cake is finished when the dough is set, and you can poke at it with your 
finger and not get a bunch of goop (technical term) on it.

 

The filling will bubble up and be intertwined with the cake mix. Spoon into 
bowls and eat warm or at room temperature.

 

Enjoy!

 

The Verdict

 

Holy crazy mama, this is Uh.Maze.Ing.  it's SUPER DUPER hot when right out of 
the crock--- be careful! 

 

 

I hope you enjoy yourday! Happy Slow Cooking!!

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton

🙏

I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] CROCKPOT CANDIED PECANS

[Pamela Fairchild via Cookinginthedark]

I like your Marvin J. Ashton quote too. Are you in line for a kidney 
transplant? How are you doing? You can write to my personal email address 
instead of to the list in general by pasting the address in my signature into 
your browser. I don't want to clutter the list with personal information.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, November 1, 2020 8:39 PM
To: 'Cooking in the Dark' 
Cc: Sugar Lopez 
Subject: Re: [CnD] CROCKPOT CANDIED PECANS

Pamela,
You are welcome. I make them every year and you can use any nut.
Sugar

"Speak in such a way that others love to listen to you.
Listen in such a way that others love to speak to you."

🙏 I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Sunday, November 1, 2020 5:25 PM
To: 'Cooking in the Dark' 
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] CROCKPOT CANDIED PECANS

Sugar, these are on my list for this year too. Thank you for sending this one 
that uses real sugar and nuts. I was afraid I was going to have to modify one 
made for using substitutes, which I am not able to use.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Saturday, October 31, 2020 10:52 AM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CROCKPOT CANDIED PECANS

CROCKPOT CANDIED PECANS

These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This 
recipe works well with almonds, cashews or walnuts!

Prep Time: 5 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 5 Minutes

Serves: 10 -12

Calories:299 

 

1 cup Sugar

1/2 cup Brown Sugar

1.5 Tablespoons Cinnamon

1 Egg White

2 teaspoon vanilla

4 cups Pecans or almonds, cashews or walnuts

1/4 cup Water

 

In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.

In a separate, bowl whisk together egg white and vanilla until it becomes a 
little frothy.

Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt 
crockpot for this single batch). Pour egg white mixture over pecans and stir 
until nuts are evenly coated.

Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated 
well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. 
When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. 
This will make the outer shell nice and crunchy.

When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 
minutes.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton

🙏

I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] CROCKPOT CANDIED PECANS

[Pamela Fairchild via Cookinginthedark]

Sugar, these are on my list for this year too. Thank you for sending this one 
that uses real sugar and nuts. I was afraid I was going to have to modify one 
made for using substitutes, which I am not able to use.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Saturday, October 31, 2020 10:52 AM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] CROCKPOT CANDIED PECANS

CROCKPOT CANDIED PECANS

These are at the top of my holiday MUST MAKE list. Great DIY holiday gift. This 
recipe works well with almonds, cashews or walnuts!

Prep Time: 5 Minutes

Cook Time: 3 Hours

Total Time: 3 Hours 5 Minutes

Serves: 10 -12

Calories:299 

 

1 cup Sugar

1/2 cup Brown Sugar

1.5 Tablespoons Cinnamon

1 Egg White

2 teaspoon vanilla

4 cups Pecans or almonds, cashews or walnuts

1/4 cup Water

 

In a large bowl, mix together sugar, brown sugar and cinnamon. Set aside.

In a separate, bowl whisk together egg white and vanilla until it becomes a 
little frothy.

Place pecans into a slow cooker prepared with cooking spray. ( I used a 4.5 qt 
crockpot for this single batch). Pour egg white mixture over pecans and stir 
until nuts are evenly coated.

Next sprinkle cinnamon sugar over pecans, and stir until nuts are all coated 
well with sugar. Cook covered on LOW for 3 hours, stirring every 20 minutes. 
When 20 minutes are left, pour 1/4 cup of water into the crockpot and stir. 
This will make the outer shell nice and crunchy.

When cooking time is up, spread nuts out on a cookie sheet to cool for 15/20 
minutes.

 

 

 

 

 

"If we could look into each other's hearts and understand the unique challenges 
each of us faces, I think we would treat each other much more gently, with more 
love, patience, tolerance, and care."

-Marvin J. Ashton

🙏

I appreciate the second chance of life at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘 

 

 

 

 

 

 

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Re: [CnD] Spanish Rice Casserole

[Pamela Fairchild via Cookinginthedark]

SPANISH RICE CASSEROLE
Pamela added the sentence, beginning, "add remaining ingredients ..." where it 
seemed appropriate to do so in order to make the recipe complete.
1/2 cup chopped onions
3 cloves garlic, minced
1/4 cup extra virgin olive oil
1 lb. ground beef
1 teaspoon taco seasoning
2/3 cup rice, washed
2 teaspoons salt
1/2 teaspoon dried basil
2/3 cup chopped ripe olives
1 green pepper, chopped
1 8 oz can tomato sauce
1 cup water

Sauté onion and garlic in oil for 5 minutes. Add ground beef, breaking up into 
smaller pieces.

Cook, stirring frequently for 10 minutes.

Add remaining ingredients. Stir together and bring back to boiling.

Reduce heat and simmer, covered on low heat for 45 minutes or turn into a 
casserole dish, cover and bake in a preheated 350°F oven for 45 minutes.
Enjoy.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Reinhard Stebner via Cookinginthedark
Sent: Saturday, October 24, 2020 6:22 PM
To: Cooking in the Dark 
Cc: Reinhard Stebner 
Subject: Re: [CnD] Spanish Rice Casserole

Yes please, that would be very helpful.

Sent from my iPhone

> On Oct 24, 2020, at 6:11 PM, Pamela Fairchild via Cookinginthedark 
>  wrote:
> 
> Thanks for this recipe. It is not the same recipe you sent the first time.
> Do you want me to repost the first one and finish the instructions the 
> way I make them for that original recipe? I don't want to step on 
> anybody's toes here.
> 
> Pamela Fairchild
> 
> 
> -Original Message-
> From: Cookinginthedark On Behalf Of Marilyn Pennington via 
> Cookinginthedark
> Sent: Saturday, October 24, 2020 4:04 PM
> To: 'Cooking in the Dark' 
> Cc: m51penning...@gmail.com
> Subject: [CnD] Spanish Rice Casserole
> 
> The recipe says Beat together evaporated milk, oil and eggs until well 
> combined. Then, it says to add the rest of the ingredients I don't 
> know what else you want..
> 
> 
> 
> 
> 
> Spanish Rice Casserole
> 
> 1 1/3 cups evaporated milk
> 
> 1/2 cup oil
> 
> 3 eggs
> 
> 1/4 small onion, minced
> 
> 1/2 small carrot, minced
> 
> 1 cup shredded sharp cheese
> 
> 1 (10 ounce) package frozen chopped spinach, thawed
> 
> 2 teaspoons salt
> 
> 1/4 teaspoon pepper
> 
> 3 cups cooked long-grain rice
> 
> Beat together evaporated milk, oil and eggs until well combined. Stir 
> in remaining ingredients. Spoon into greased slow cooker. Cover; cook 
> on low for 3 to 4 hours. Stir after first hour of cooking.  Enjoy.  Mama's 
> Corner.
> 
> 
> 
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Re: [CnD] Spanish Rice Casserole

[Pamela Fairchild via Cookinginthedark]

Thanks for this recipe. It is not the same recipe you sent the first time.
Do you want me to repost the first one and finish the instructions the way I
make them for that original recipe? I don't want to step on anybody's toes
here.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Saturday, October 24, 2020 4:04 PM
To: 'Cooking in the Dark' 
Cc: m51penning...@gmail.com
Subject: [CnD] Spanish Rice Casserole

The recipe says Beat together evaporated milk, oil and eggs until well
combined. Then, it says to add the rest of the ingredients I don't know what
else you want..  

 

 

Spanish Rice Casserole

1 1/3 cups evaporated milk

1/2 cup oil

3 eggs

1/4 small onion, minced

1/2 small carrot, minced

1 cup shredded sharp cheese

1 (10 ounce) package frozen chopped spinach, thawed

2 teaspoons salt

1/4 teaspoon pepper

3 cups cooked long-grain rice

Beat together evaporated milk, oil and eggs until well combined. Stir in
remaining ingredients. Spoon into greased slow cooker. Cover; cook on low
for 3 to 4 hours. Stir after first hour of cooking.  Enjoy.  Mama's Corner.

 

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[CnD] test messages as attachments

[Pamela Fairchild via Cookinginthedark]

--- Begin Message ---
I cut the email address onto my clipboard, then pasted it into the address
box of a new message. If it still comes through as an attachment and not a
message, this is something only our administrator can fix for us.

 

Pamela Fairchild 



 

--- End Message ---
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Re: [CnD] Turkey Au Poivre and alcohol sub. chart

[Pamela Fairchild via Cookinginthedark]

Thank you for the substitution chart. I have seen some before but this one is 
especially well thought out and well written.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Thursday, September 17, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Turkey Au Poivre and alcohol sub. chart

Hi
You can basically use whatever veggies you have at hand, to your likeing Here 
is a chart that may help

Alcohol Substitutes for Recipes

Amaretto: non-alcoholic almond extract; orgeat Italian soda syrup; or marzipan.

Applejack or apple brandy: Unsweetened apple juice concentrate; apple juice; 
apple cider; or apple butter.

Apricot brandy: Syrup from canned apricots in heavy syrup; or apricot preserves.

Bourbon: Non-alcoholic vanilla extract.

Champagne and other sparkling wines: Sparkling apple cider; sparkling cranberry 
juice; or sparkling grape juice.

Cherry liqueur or brandy: Syrup from canned cherries in heavy syrup; Italian 
soda cherry syrup; or cherry preserves.

Coffee liqueur or brandy: Espresso; non-alcoholic coffee extract; or coffee 
syrup.

Creme de cacao: Powdered white chocolate mixed with water; non-alcoholic 
vanilla extract and powdered sugar.

Creme de cassis: Black currant Italian soda syrup; or black currant jam.

Creme de menthe: Mint Italian soda syrup; or non-alcoholic mint extract.

Gewurztraminer: White grape juice mixed with lemon juice, water, and a pinch of 
powdered sugar.

Licorice or anise flavored liqueur: Anise Italian soda syrup; or fennel.

Mirin: White grape juice mixed with lemon juice or zest.

Muscat: White grape juice mixed with water and powdered sugar

Orange liqueur or brandy: Unsweetened orange juice concentrate; orange zest; 
orange juice; or marmalade.

Peach brandy: Syrup from canned peaches in heavy syrup; or use peach preserves.

Peppermint schnapps: Mint Italian soda syrup; non-alcoholic mint extract; or 
mint leaves

Port: Concord grape juice mixed with lime zest; or cranberry juice mixed with 
lemon juice

Red wine: Grape juice; vegetable stock; cranberry juice; tomato juice; or 
concord grape jelly.

Riesling: White grape juice mixed with water and a pinch of powdered sugar.

Rum: Non-alcoholic vanilla or rum extract.

Sherry: Apple cider; non-alcoholic vanilla extract; coffee; or coffee syrup.

Vermouth: Apple cider; or apple juice mixed with lemon juice and water.

Vodka: Water; apple cider or white grape juice mixed with lime juice.

White wine: White grape juice; apple cider; apple juice; vegetable stock; or 
water.
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Simon Wong via Cookinginthedark
Sent: Thursday, September 17, 2020 3:41 AM
To: cookinginthedark@acbradio.org
Cc: Simon Wong 
Subject: Re: [CnD] Turkey Au Poivre

I don’t know, what about peas carrots corn broccoli.


Sent from Yahoo Mail for iPhone


On Thursday, September 17, 2020, 6:26 AM, gail johnson via Cookinginthedark 
 wrote:

What does this taste like?
Is it sweet or on the sour side? If I don't have any of these alcoholic items 
in the house what liquid options would you suggest?
Besides potatoes or rice or noodles what vegetable sides sound interesting to 
anyone?


- Original Message -
From: Sugar Lopez via Cookinginthedark 
Reply-To: 
To: CND List 
Cc: Sugar Lopez 
Sent: 9/15/2020 2:09:54 PM
Subject: [CnD] Turkey Au Poivre


Turkey Au Poivre



From Diabetic Gourmet Magazine /

https://diabeticgourmet.com



Recipe Yield: 4 Servings

Ingredients



1 tablespoon black peppercorns

1 pound turkey breast cutlets, 1/4 inch thick

1 tablespoon whipped butter

1/2 cup dry white wine

1 tablespoon brandy

1 tablespoon chopped parsley



Directions

Crush peppercorns in a blender or with a mortar and pestle.

Press crushed peppercorns firmly into both sides of turkey cutlet.

Pound cutlets with the side of a cleaver to make peppercorns adhere.



In a non-stick skillet, heat butter. Cook turkey about 4 minutes on each side. 
Remove to a warm platter.

Add wine and brandy to skillet and bring to a boil, reducing liquid to 1/4 cup.

Spoon over the turkey and garnish with parsley.

Nutritional Information Per Serving:

Calories: 158

Fat: 3 grams

Sodium: 68 milligrams

Cholesterol: 78 milligrams

Protein: 25 grams

Carbohydrates: 1 grams

Diabetic Exchanges: 3 Low-Fat Meat



"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."



🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘



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Re: [CnD] Rice Casserole

[Pamela Fairchild via Cookinginthedark]

Dale, Awesome to hear from you, and with such a simple, impromptu casserole 
idea to enjoy with close neighbors. I hope you and your family are staying safe 
through these times when getting together is not always possible.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Food Dude via Cookinginthedark
Sent: Monday, September 7, 2020 5:29 PM
To: cookinginthedark@acbradio.org
Cc: Food Dude 
Subject: [CnD] Rice Casserole

Howdy,

I needed to bring a side dish to a impromptu dinner at a neighbor's...

not much in the pantry and no time to get to the store...


after a quick inventory of what was in the pantry  I began to form a plan!

a couple of bags of Success Boil in Bag rice...

a can of Cheese Broccoli soup...

in the frig I had  some mozzarella cheese and some bacon.

Perfect!

I prepared the Success Rice, boiling for 10 minutes as directed on the package.

I drained the rice and put it in a large mixing bowl

Then added the can of cheese broccoli soup and about a quarter cup of milk.

I mixed the rice and soup, then added a half cup of grated mozzarella cheese, 
graded on a medium grate.

I mixed this in and put into a 2 quart casserole dish...

popped into the preheated 350 degree oven and baked covered for 20 minutes.

While the casserole was baking, I put 4 pieces of bacon  into the skillet and 8 
minutes later I had crispy fried bacon!

(cooked the bacon on medium covered for 8 minutes)

I crumbled the bacon and removed the casserole from the oven...

Glad I had the Grips 9 x 13 trivet...

I put the casserole on the trivet, added the bacon, and mixed it in.

Because the casserole was sitting on the Grips Trivet, it did not slide around 
making it possible to mix and stir without having to hold the casserole dish...

With the oven turned off I covered and replaced the casserole into the oven to 
stay warm until we headed next door for dinner!

When Candace told everyone I just threw it together in a hurry after everyone 
was raving about it, no one believed her!

Awesome! Let them think I spent the whole day making it!


A little creativity and imagination made it possible...

best of all, there was nothing but an empty casserole dish to bring back home!

That is the best compliment a cook can get!

Peace Y'all

Dale Campbell

Cooking In The Dark



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Re: [CnD] cake recipe

[Pamela Fairchild via Cookinginthedark]

I find the recipes in the books just fine. I don't know a way to copy just the 
recipes to a voice file, and I have no desire to type them all into word 
documents or any kind of documents if somebody else already has done so or if 
they are available somewhere online. That was the reason for my question--face 
it, I'm lazy.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, September 7, 2020 10:40 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] cake recipe

Pamela,

The Fluke recipes are throughout the books. It is easy to scroll forward with 
the library player or a Victor Stream and find them. 

Diane

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Monday, September 7, 2020 10:10 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] cake recipe

Where do you find the Fluke Recipes written out for you? I want as many of 
those as I can find.
Also, somebody asked about the almond slices in this cake. A fourth cup isn't 
all that many, so you sprinkle all of them evenly over the bottom of the pan to 
decorate the cake's top when you invert the cake onto your cake plate. You will 
need to take care to see that the nuts stay on the cake as you remove it from 
the paper underneath as you remove it from the loaf pan after baking. I would 
set it on the plate before removing the paper.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, September 6, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] cake recipe

Here is the recipe I have on file:
SCANDINAVIAN ALMOND CAKE
From Carrot Cake Murder by Joanne Fluke
Preheat oven to 350 degrees F., rack in the middle position.
Before you start to mix up this recipe, grease (or spray with Pam or another 
nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I 
measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't 
have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the 
bottom is covered and the strip sticks out in little "ears" on the long sides 
of the pan. (This makes for easy removal after your cake is baked.) This will 
leave the two short sides of the pan uncovered, but that's okay. Press the 
paper down and then spray it again with Pam or another nonstick cooking spray. 
1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white 
(granulated) sugar
1 egg (I used an extra large egg)
1 /2 teaspoon baking powder
1 1 /2 teaspoons almond extract
2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or 
what we now call Half 'n Half)
1 1 /4 cups flour
1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you 
decided to use the sliced almonds, sprinkle a few in the very bottom of your 
paper-lined loaf pan. (This cake is like a pineapple upside down cake --the 
bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let 
this next step scare you. It's extremely easy and it will keep your cakes from 
turning too brown around the edges.
Place the stick of butter in a one-cup Pyrex measuring cup or in another small 
microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You 
can also do this in a small saucepan on the stove.) Now pour that melted butter 
through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh 
strainer lined with a double thickness of cheesecloth.) After the melted butter 
has dripped through, dump the milk solids that have gathered in the strainer in 
the garbage (or throw away the cheesecloth, if you've used that method.) What 
you have left is clarified butter. 
Set your clarified butter on the counter to cool while you. . .
Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an 
electric mixer. Beat them together until they're light and fluffy.
Add the baking powder and the almond extract. Mix well.
Cup your hands around the bowl with the clarified butter. If you can hold it 
comfortably and it's not so hot that it might cook the egg, add it to your bowl 
now and mix it in. If it's still too hot, wait until it's cooler and then mix 
it in.
Hannah's 2 nd Note: In the following steps, you're going to add half of the 
cream, and then half the flour. You don't have to be precise and measure 
exactly half. Just dump in what you think is approximately half and it'll be 
just fine. 
Add half of the cream and mix it in.
Add half of the flour and mix it in.
Now add the rest of the cream, and mix.
And then add the rest of the flour, and mix thoroughly.
Pour the batter into the loaf pan you've prepared and smooth 

Re: [CnD] cake recipe

[Pamela Fairchild via Cookinginthedark]

Where do you find the Fluke Recipes written out for you? I want as many of 
those as I can find.
Also, somebody asked about the almond slices in this cake. A fourth cup isn't 
all that many, so you sprinkle all of them evenly over the bottom of the pan to 
decorate the cake's top when you invert the cake onto your cake plate. You will 
need to take care to see that the nuts stay on the cake as you remove it from 
the paper underneath as you remove it from the loaf pan after baking. I would 
set it on the plate before removing the paper.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Sugar Lopez via Cookinginthedark
Sent: Sunday, September 6, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] cake recipe

Here is the recipe I have on file:
SCANDINAVIAN ALMOND CAKE
From Carrot Cake Murder by Joanne Fluke
Preheat oven to 350 degrees F., rack in the middle position.
Before you start to mix up this recipe, grease (or spray with Pam or another 
nonstick cooking spray) a 4-inch by 8-inch loaf pan. (Mine was Pyrex and I 
measured the bottom.) Cut a strip of parchment paper (or wax paper if you don't 
have parchment) 8 inches wide and 16 inches long. Lay it in the pan so that the 
bottom is covered and the strip sticks out in little "ears" on the long sides 
of the pan. (This makes for easy removal after your cake is baked.) This will 
leave the two short sides of the pan uncovered, but that's okay. Press the 
paper down and then spray it again with Pam or another nonstick cooking spray. 
1 stick (1/2 cup, 1 /4 pound, 4 ounces) salted butter 1 1 /4 cups white 
(granulated) sugar
1 egg (I used an extra large egg)
1 /2 teaspoon baking powder
1 1 /2 teaspoons almond extract
2 /3 cup cream (you can also use what Grandma Ingrid used to call "top milk" or 
what we now call Half 'n Half)
1 1 /4 cups flour
1 /4 cup sliced almonds (optional --they make your cakes look pretty) If you 
decided to use the sliced almonds, sprinkle a few in the very bottom of your 
paper-lined loaf pan. (This cake is like a pineapple upside down cake --the 
bottom will be the top when you serve it.) Hannah's 1st Note: Now don't let 
this next step scare you. It's extremely easy and it will keep your cakes from 
turning too brown around the edges.
Place the stick of butter in a one-cup Pyrex measuring cup or in another small 
microwave-safe bowl. Zap it for 40 seconds on HIGH, or until it's melted. (You 
can also do this in a small saucepan on the stove.) Now pour that melted butter 
through a fine-mesh strainer, the kind you'd use for tea, (or a larger mesh 
strainer lined with a double thickness of cheesecloth.) After the melted butter 
has dripped through, dump the milk solids that have gathered in the strainer in 
the garbage (or throw away the cheesecloth, if you've used that method.) What 
you have left is clarified butter. 
Set your clarified butter on the counter to cool while you. . .
Mix the white sugar with the egg in a medium sized bowl, or in the bowl of an 
electric mixer. Beat them together until they're light and fluffy.
Add the baking powder and the almond extract. Mix well.
Cup your hands around the bowl with the clarified butter. If you can hold it 
comfortably and it's not so hot that it might cook the egg, add it to your bowl 
now and mix it in. If it's still too hot, wait until it's cooler and then mix 
it in.
Hannah's 2 nd Note: In the following steps, you're going to add half of the 
cream, and then half the flour. You don't have to be precise and measure 
exactly half. Just dump in what you think is approximately half and it'll be 
just fine. 
Add half of the cream and mix it in.
Add half of the flour and mix it in.
Now add the rest of the cream, and mix.
And then add the rest of the flour, and mix thoroughly.
Pour the batter into the loaf pan you've prepared and smooth the top with a 
spatula.
Bake the cake at 350 degrees F., for 50 to 60 minutes, or until a toothpick 
inserted in the center comes out clean.
Let the loaf pan sit on a wire rack or a cold burner for 15 minutes. Then 
loosen the cake from the short sides of the pan (the non-papered sides) with a 
metal spatula or a knife. 
Tip the cake out on a pretty platter, and remove the parchment paper. Let it 
cool and then dust the top with powdered sugar if you wish.
Hannah's 3 rd Note: Mother's friends, Joyce and Nancy, have special half-round 
loaf pans especially for baking Scandinavian Almond Cake. Joyce's cake bakes 
for the same length of time as mine does. Nancy's pan has a dark nonstick 
surface. It's heavier than Joyce's pan and the dark surface makes it bake 
faster. Nancy bakes her cake for 35 to 40 minutes, or until a toothpick 
inserted in the center comes out clean. 


“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message--

Re: [CnD] Cutting a cantaloupe

[Pamela Fairchild via Cookinginthedark]

Peeling a cantaloupe really does require a knife. There is usually a good
eighth inch of green stuff next to the skin that has no flavor and which you
don't want to eat. The peeler is not designed to do that kind of job
efficiently. You could really cut yourself with the peeler attempting to
peel a melon with it, and your hands would be super tired. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Saturday, September 5, 2020 11:07 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Cutting a cantaloupe

Next time I get a cantaloupe, I will try the vegetable peeler, just to see. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Saturday, September 5, 2020 10:56 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Cutting a cantaloupe

I think it depends on how thick the skin is. It isn't thinlike what's on an
apple or pear. I know that watermelon and honeydew are thick-skinned. I
suppose you could try a vegetable peeler, but I never did because my knives
are closer at hand. And I think I've always seen my Mom use a knife, so I
went with that tool when I moved out on my own.

HTH,
Dani

On 9/5/20, diane.fann7--- via Cookinginthedark
 wrote:
> Don't think that would work. A small knife, serrated is good, works best.
> Sharp knives are always best. You get smoother control and less slippage.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> princessregal--- via Cookinginthedark
> Sent: Saturday, September 5, 2020 9:54 AM
> To: cookinginthedark@acbradio.org
> Cc: princessre...@optonline.net
> Subject: Re: [CnD] Cutting a cantaloupe
>
> Hi:
> Couldn't you use a vegetable peeler instead of the knife to peel it?
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Dani Pagador via Cookinginthedark
> Sent: Saturday, September 5, 2020 8:59 AM
> To: cookinginthedark@acbradio.org
> Cc: Dani Pagador 
> Subject: Re: [CnD] Cutting a cantaloupe
>
> I haven't heard the episode you're referring to, but at least for 
> cantaloupe, I cut it in half, then cut each half in half, then cut the 
> quarters in half--eight pieces to start. This lets me use a small 
> paring knife to separate the rind from the fruit. Scoop the seeds out 
> while you have the two halves in bowl form, before you make the two in 
> to
quarters.
> To
> peel, hold the knife in your dominant hand, and hold the fruit 
> skin-side up in the other hand. Starting at one end, make a cut 
> between the skin and the fruit maybe a quarter of an inch or so in, 
> and follow the curve of the fruit. I am left-handed, so would be 
> peeling the fruit in a clockwise motion. Hope this makes sense.
>
> More Later,
> Dani
>
> On 9/5/20, Jude DaShiell via Cookinginthedark 
>  wrote:
>> If you partly cut into a mellon then roll that mellon forward some 
>> and continue cutting the mellon unless it's really ripe usually holds 
>> together until the cut you made goes mostly around the mellon getting 
>> a stable cutting area that doesn't suddenly collapse on you and 
>> making your knife do unpredictible things.  I found use of a serated 
>> knife most effective for cutting mellons too.
>>
>> On Sat, 5 Sep 2020, Lisa Belville via Cookinginthedark wrote:
>>
>>> Date: Sat, 5 Sep 2020 08:17:37
>>> From: Lisa Belville via Cookinginthedark 
>>> 
>>> To: cookinginthedark@acbradio.org
>>> Cc: Lisa Belville 
>>> Subject: Re: [CnD] Cutting a cantaloupe
>>>
>>> Linda, I haven't heard the END show, but that has been my experience 
>>> cutting whole cantaloupes.
>>>
>>>
>>> Cut them in half, then cut the halves in half so you wind up with 
>>> four separate pieces.  You can even cut them into smaller pieces if 
>>> you want before you take off the rind and scoop out the seeds.
>>>
>>>
>>> Smaller pieces make it easier to remove the rind and seeds that way, 
>>> at least it is for someone with smaller hands like I have.
>>>
>>>
>>> Lisa
>>>
>>>
>>>
>>>
>>> On 9/4/2020 1:19 PM, Linda S. via Cookinginthedark wrote:
>>> >
>>> > Hi Everyone:
>>> >
>>> >
>>> > A couple of weeks ago, on a cooking in the dark show, Dale was 
>>> > talking about cutting melons, and also about different mixes. He 
>>> > briefly mentioned the melons, and then went back to the mixes.
>>> >
>>> > His method sounded so much easier and convenient. Can someone go 
>>> > over that again? Cut it lengthwise; turn and cut again? Does this 
>>> > make sense hopefully? Thanks.
>>> >
>>> > ___
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>>> > Cookinginthedark@acbradio.org
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>>> ___
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>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>>
>>
>> --
>>
>> __

Re: [CnD] Crab-Stuffed Catfish

[Pamela Fairchild via Cookinginthedark]

The stuffing for the catfish should freeze ok given the ingredients in it, but 
I have not tried it. Another idea would be to halve the recipe if possible. 
Then you would be ok, or plan to serve it with fish one night and maybe chicken 
the next or within a few days, and avoid freezing it.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Dani Pagador via Cookinginthedark
Sent: Saturday, September 5, 2020 2:39 AM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Crab-Stuffed Catfish

This sounds really good. Only one of us can eat fish/seafood. Do you think the 
rest will freeze for reheating later?

Thanks,
Dani

On 9/4/20, Pamela Fairchild via Cookinginthedark 
 wrote:
> The stuffing in this recipe could be used as a stuffing with any kind 
> of fish almost.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
> Sent: Friday, September 4, 2020 5:27 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: [CnD] Crab-Stuffed Catfish
>
> Crab-Stuffed Catfish
> 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 
> cup imitation crabmeat, flaked
> 3 tablespoons seasoned bread crumbs
> 2 tablespoons shredded cheese
> 2 tablespoons butter, melted
> 1-1/2 teaspoons mayonnaise
> 1/8 teaspoon salt, optional
> 2 catfish fillets (6 ounces each)
> In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise 
> and salt. Cut each fillet in half widthwise; place two halves in a 
> greased 8-inch square baking dish. Press crab mixture onto fillets; 
> top with remaining halves. Bake, uncovered, at 425 degrees for 22-26 
> minutes or until fish flakes easily with a fork. Yield: 2 servings.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Friday, September 4, 2020 10:57 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Catfish with fall veggies
>
> I went looking for this recipe because there were no catfish recipes 
> in the document.  I haven’t made it, but I certainly will.  Chef 
> Internet says that if you want to cook catfish in a way that isn’t 
> frying, marinade is your friend.
>
>
>
> Substitute any vegetables you have, like brussels sprouts, butternut 
> squash, whatever you have or whatever is in season.
>
>
>
> Catfish with Fall Veggies
>
>
>
> 1 pound catfish fillets
>
> Salt, pepper, garlic, and olive oil to season fish
>
>
>
> For the Marinade:
>
> ¼ cup extra virgin olive oil
>
> 2 tbsp lemon juice
>
> 2 cloves garlic, minced
>
> 1 tsp dried thyme
>
> 1 tsp dried pepper flakes
>
> Salt and pepper to taste
>
>
>
> Vegetables:
>
> 1 pound petite potatoes
>
> 1 pound sweet potatoes
>
> 2 shallots
>
> 2 zucchinis
>
> 1 honeycrisp apple, or whatever apple you like
>
> 4 slices bacon, uncooked
>
> Dried thyme or rosemary
>
> Salt and pepper
>
>
>
> Preheat the oven to 375 degrees F.
>
>
>
> Season the raw catfish with some oil, salt, garlic,  and pepper.
>
>
>
> Whisk together the marinade ingredients. Put the seasoned catfish 
> fillets in a zip lock bag, add marinade to the bag, close tightly and 
> shake to completely coat the fish.
>
>
>
> Chop vegetables to a uniform size and spread evenly on a foil-lined 
> sheet that has been sprayed with oil.  Leave the apple unpeeled and 
> remove the core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  
> Drizzle with olive oil.  Season with salt and pepper to taste.  Chop 
> the uncooked bacon and sprinkle it evenly over the vegetables.
>
>
>
> Put the pan in the oven and bake for 20 minutes.  Remove from the oven 
> and rotate the veggies around with a spatula.  Then make space 
> available in the center of the pan for the fish and put it directly on 
> the pan.  Place back in the oven for 12 to 15 minutes until catfish is 
> completely cooked through.
> Garnish with the herbs and serve.
>
>
>
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Re: [CnD] Crab-Stuffed Catfish

[Pamela Fairchild via Cookinginthedark]

The stuffing in this recipe could be used as a stuffing with any kind of
fish almost. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Friday, September 4, 2020 5:27 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Crab-Stuffed Catfish

Crab-Stuffed Catfish
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, or 1 cup
imitation crabmeat, flaked
3 tablespoons seasoned bread crumbs
2 tablespoons shredded cheese
2 tablespoons butter, melted
1-1/2 teaspoons mayonnaise
1/8 teaspoon salt, optional
2 catfish fillets (6 ounces each)
In a bowl, combine crabmeat, bread crumbs, cheese, butter, mayonnaise and
salt. Cut each fillet in half widthwise; place two halves in a greased
8-inch square baking dish. Press crab mixture onto fillets; top with
remaining halves. Bake, uncovered, at 425 degrees for 22-26 minutes or until
fish flakes easily with a fork. Yield: 2 servings.

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Catfish with fall veggies

I went looking for this recipe because there were no catfish recipes in the
document.  I haven’t made it, but I certainly will.  Chef Internet says that
if you want to cook catfish in a way that isn’t frying, marinade is your
friend. 

 

Substitute any vegetables you have, like brussels sprouts, butternut squash,
whatever you have or whatever is in season.

 

Catfish with Fall Veggies

 

1 pound catfish fillets

Salt, pepper, garlic, and olive oil to season fish

 

For the Marinade:

¼ cup extra virgin olive oil

2 tbsp lemon juice

2 cloves garlic, minced

1 tsp dried thyme

1 tsp dried pepper flakes

Salt and pepper to taste

 

Vegetables:

1 pound petite potatoes

1 pound sweet potatoes

2 shallots

2 zucchinis

1 honeycrisp apple, or whatever apple you like

4 slices bacon, uncooked

Dried thyme or rosemary

Salt and pepper

 

Preheat the oven to 375 degrees F.

 

Season the raw catfish with some oil, salt, garlic,  and pepper.  

 

Whisk together the marinade ingredients. Put the seasoned catfish fillets in
a zip lock bag, add marinade to the bag, close tightly and shake to
completely coat the fish.  

 

Chop vegetables to a uniform size and spread evenly on a foil-lined sheet
that has been sprayed with oil.  Leave the apple unpeeled and remove the
core.  Slice into ¾ inch chunks.  Add to the vegetable mix.  Drizzle with
olive oil.  Season with salt and pepper to taste.  Chop the uncooked bacon
and sprinkle it evenly over the vegetables.  

 

Put the pan in the oven and bake for 20 minutes.  Remove from the oven and
rotate the veggies around with a spatula.  Then make space available in the
center of the pan for the fish and put it directly on the pan.  Place back
in the oven for 12 to 15 minutes until catfish is completely cooked through.
Garnish with the herbs and serve. 

 

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Re: [CnD] JALAPENO SHRIMP COCKTAIL

[Pamela Fairchild via Cookinginthedark]

I know all the ways one can buy frozen shrimp. I just wanted to add the
caution to be sure you used cooked shrimp in that recipe or made certain to
cook it before including. I wouldn't want anybody to unknowingly make
themselves sick eating it raw. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 12:15 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL

Sorry, it isn't my recipe.  I assume you need to cook it.  It should have
said frozen cooked shrimp.  You can get it frozen and cooked, uncooked, with
and without tails. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, September 4, 2020 11:13 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] JALAPENO SHRIMP COCKTAIL

I suspect you need to purchase pre-cooked frozen shrimp for this recipe
unless you like it raw because there are no instructions I see here for
cooking the shrimp. So be careful what you purchase.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] JALAPENO SHRIMP COCKTAIL

I have not personally tried these recipes, but somebody from the ACB
Community did.  The group meets every two weeks and shares some type of
recipe.  This one looks good to me.

 

 

JALAPENO SHRIMP COCKTAIL

 

1   lb. of Frozen Shrimps:  Medium size, deveined and shells removed.  

2   Stocks of Celery 

1  to  2   Avocados  

1   Medium Cucumber 

1   Tomato 

¼   Cup of Cilantro  

2,   7 oz. Cans of El Pato,  Tomato Jalapeno Sauce. 

Salt and Pepper 

 

Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp
again and place in a large mixing bowl.  

Chop into small bite size pieces the celery, avocados, cucumber, tomato and
cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a
few times. 

Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture
and stir a few more times.

Add salt and pepper to taste and stir a couple of times.

Chill for 1 hour in the refrigerator and serve. 

 

 

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Re: [CnD] JALAPENO SHRIMP COCKTAIL

[Pamela Fairchild via Cookinginthedark]

I suspect you need to purchase pre-cooked frozen shrimp for this recipe
unless you like it raw because there are no instructions I see here for
cooking the shrimp. So be careful what you purchase.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, September 4, 2020 10:19 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] JALAPENO SHRIMP COCKTAIL

I have not personally tried these recipes, but somebody from the ACB
Community did.  The group meets every two weeks and shares some type of
recipe.  This one looks good to me.

 

 

JALAPENO SHRIMP COCKTAIL

 

1   lb. of Frozen Shrimps:  Medium size, deveined and shells removed.  

2   Stocks of Celery 

1  to  2   Avocados  

1   Medium Cucumber 

1   Tomato 

¼   Cup of Cilantro  

2,   7 oz. Cans of El Pato,  Tomato Jalapeno Sauce. 

Salt and Pepper 

 

Rinse frozen shrimp, devein and remove shell and tail. Rinse whole shrimp
again and place in a large mixing bowl.  

Chop into small bite size pieces the celery, avocados, cucumber, tomato and
cilantro. Add these ingredients to the shrimp in the mixing bowl and stir a
few times. 

Pour the 2 cans of El Pato, Tomato Jalapeno Sauce into the Shrimp mixture
and stir a few more times.

Add salt and pepper to taste and stir a couple of times.

Chill for 1 hour in the refrigerator and serve. 

 

 

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Re: [CnD] Hope this is not out of line

[Pamela Fairchild via Cookinginthedark]

I say, just leave the list alone. It is doing very well at present. We know 
where the delete key lives and can use it as we desire. It was only just a very 
few months ago when there was almost no traffic on this list and only a couple 
of people were ever sharing. Now just look at all the people who are stepping 
forward, not just with recipes, but tips and tricks to do different things in 
the kitchen, brand recommendations for different cookware and appliances, all 
sorts of things. Those who need help are finally brave enough to ask questions. 
Just leave things as they are. It is working.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Kathy Brandt via Cookinginthedark
Sent: Thursday, September 3, 2020 4:55 PM
To: cookinginthedark@acbradio.org
Cc: Kathy Brandt 
Subject: Re: [CnD] Hope this is not out of line

I am not into micromanagement. Anything anyone doesn’t want to read, that’s 
what the delete key is for. It’s not like we have desserts listed every day. 
It’s going to get ridiculous if we have to know let’s say we can only post 
breakfast items one day a week, desserts maybe once or twice a month on a 
particular day, etc.
Next it’ll be someone’s not gonna like it there too many recipes with avocado 
or cucumbers or tofu. It’s not my problem or anyone else’s problem with one 
particular person doesn’t like something.


> On Sep 3, 2020, at 2:47 PM, Immigrant via Cookinginthedark 
>  wrote:
> 
> I don't see any problem with dessert recipes, they are just as good as 
> any recipe. My own definition of junk food is any food that claims to 
> be low-something - low-fat, low-cholesterol, etc., which means 
> low-taste, and therefore worth throwing into junk. As far as diabetes, 
> although it is a disease that results in high blood sugar, it is not 
> caused by consuming sugar. This group shares all types of recipes, no 
> one can say members of the group live by dessert alone. But slippery 
> slope of regulating which kind of recipes is more welcome is dangerous.
> 
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Thursday, September 3, 2020 2:31 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Hope this is not out of line
> 
> I am wondering if we could have a dessert-free day once? Maybe even 
> once a week?
> 
> 
> 
> I hope this is not too much out of line.  But it's making me have 
> sugar and general junk food cravings just to look at all these 
> desserts, and blind person does  not live by dessert alone, much as they 
> might want to.
> Although I do not have diabetes, blind people are much 
> over-represented in the diabetic population.
> 
> 
> 
> So I'm not asking to stop with these wonderful desserts, just to calm 
> it down perhaps a little!
> 
> 
> 
> Thanks.
> 
> 
> 
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Re: [CnD] Fish recipes

[Pamela Fairchild via Cookinginthedark]

Can you send me the fish recipe file too? Please!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 6:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Fish recipes

I have a group of fish recipes that I just got from the ACB cooking group.  I 
have not gone over them and was not present for the meeting.  But I can send 
the whole file or send them to you if you want.



-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 5:46 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

No, I am on a renal diet for my kidneys so I am restricted on so much foods. I 
cook and bake a lot but I don't eat a lot of my foods much.
I taste it of course but I just love to cook and bake.
At times I bake and cook for other's.
Some form of fish would be great.
Tuna, I would do.
smile
Sugar
“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Thursday, September 3, 2020 3:40 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Sugar's Chicken Salad Sandwiches

That looks really good.  Healthy food doesn't have to be low taste. 

Have you made this with fish like salmon or tuna?  


-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Thursday, September 3, 2020 5:37 PM
To: CND List 
Cc: Sugar Lopez 
Subject: [CnD] Sugar's Chicken Salad Sandwiches

Sugar's Chicken Salad Sandwiches

 

Ingredients:

1 bag of baby spinach leaves

About a third red onion or to taste (diced)

1sm. Green Bell Pepper (diced)

1 can of black olives (sliced)

1 cup Broccoli Florets(chopped)

2 Stalks Celery (diced)

2 cans of Chicken in a can (in water and drained ) or you can boil chicken

and shred if desired-I like using the roasted chicken then shredding it.

About 1 tea spoon of garlic

Lemon to taste

Salt & Pepper to taste

Mayonnaise to taste

6 Ounce Walnuts (chopped)-optional

Dried cranberries(also optional and To taste

Hot sauce is optional. My Daniel likes tapa tio

Directions:

In a Lg. Bowl, cut up baby spinach to smaller size.

Place chicken in the bolw, along with all the veggies.

*To get chicken to spread evenly, shred it a bit more. unless you wish for

chunks as canned chicken comes in chunks.(optional)

Add mayo to the ingrediants, enough to your taste. I add about 3 to 4

serving size spoons, again according to your taste

Drizzle a little lemon juice.

Salt and pepper to taste

* If your husband is like mine you will add some form of hot sauce, in my

case Tapa tio it is!*

 

You may serve salad in croissants or your choice of bread, or if you wish

you may serve with crackers.

 

Enjoy

Sugar

 

"Speak in such a way that others love to listen to you.

Listen in such a way that others love to speak to you."

 

🙏 I appreciate your friendship/support at:

https://www.gofundme.com/sugars-transplant-journey

-Sugar 😘

 

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Re: [CnD] Basic Biscuit Mix Recipe and a question

[Pamela Fairchild via Cookinginthedark]

I would add about a cup of milk into this basic mix, maybe increase the
shortning to 1-1/2 cups. For some purposes I might also add an egg to the
batter. Good luck.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark
Sent: Monday, August 31, 2020 9:11 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: [CnD] Basic Biscuit Mix Recipe and a question

Hi gang,
Below, I've pasted the basic biscuit mix for making biscuits, dumplings,
pancakes and the like. But I have a question. While the recipe tastes much
better than Bisquick because of the lack of chemical taste, my biscuits just
fall apart when I try to butter them. I know that many homemade biscuits
come out great and can be sliced open to butter or whatever. I'm wondering
if some of you more seasoned cooks, (no pun intended), can look at this
recipe and tell me what I can change to make the biscuits come out better.
Any help would be appreciated!
  (Please see below).
Karen

Basic All-Purpose Baking Mix



6 cups all purpose flour

3 tablespoons baking powder

1 tablespoon salt

1 1/4 cups vegetable shortening (butter-flavored or plain)



1. Combine flour, baking powder, and salt in a large bowl.

2. Cut in shortening with pastry blender until mixture resembles coarse corn
meal. Store in a container with tight-fitting lid. Will keep for up to 2
months.



Makes about 2 quarts.



For Biscuits: Stir together 2 1/4 cups baking mix with 2/3 cup milk. 
Knead  10 times on lightly floured surface, roll out and cut into biscuits
or skip  the kneading and simply drop dough onto an ungreased baking sheet.
Bake at 425*F

for 10 to 12 minutes or until lightly browned. Makes about 10 biscuits.



For Pancakes: Stir together 2 cups baking mix, 1 cup milk and 2 eggs until
blended. Do not over-mix. Ladle 1/4 cupfuls onto hot greased griddle or
skillet and cook until edges are dry and top is bubbly, turn over and cook
until  golden brown. Makes about 14 pancakes.



For Waffles: Stir together 2 cups baking mix, 1 1/3 cups milk, 1 egg and 2
tablespoons vegetable oil until blended. Pour batter into center of hot
greased waffle iron and cook for 5 minutes or until steaming stops. Makes
about 12  (4-inch) waffles.



For Dumplings: Stir together 2 cups baking mix and 2/3 cup milk just until
soft dough forms. Drop by spoonfuls into boiling liquid, cover and cook for
10 minutes without lifting the lid. Makes about 10 dumplings.



Tip: For Buttermilk Baking Mix, add 9 tablespoons dry buttermilk powder to
the basic mix.



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Re: [CnD] PB CHOCOLATE CHERRY NUT CAKE question

[Pamela Fairchild via Cookinginthedark]

Dena, It means Pillsbury. It took me a minute to figure it out too but then
the light dawned and I felt a little silly for not recognizing it
immediately. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Dena Polston via Cookinginthedark
Sent: Tuesday, August 25, 2020 7:34 PM
To: cookinginthedark@acbradio.org
Cc: Dena Polston 
Subject: Re: [CnD] PB CHOCOLATE CHERRY NUT CAKE question

What does PB mean? I thought it was peanut butter. But didn't see any in
this recipe. 
thanks.

Dena

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Re: [CnD] Lock-lid saucepan

[Pamela Fairchild via Cookinginthedark]

Call and ask Dale to describe the over the sink colander, and ask if he has
the locking lid pot as well. He has had a set of two in the past so probably
still does.   

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Sunday, August 23, 2020 5:11 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Lock-lid saucepan

When I was a teen, forty years ago, the AFB aids and appliances catalog sold
a lock-lid saucepan.

It was about six quarts and had a handle. What made it unique was the tiny
holes along the top rim on the opposite side of the handle, around 5 of
them.

The lid locked in to place when you pressed down.

Steam escaped out of those tiny holes.

But the best part was when you cooked pasta, you could simply lock on that
lid, take it to the sink and pour. No strainer was necessary.

I'm really wanting one of these again.

When I moved out and went to college, I let my dad keep mine because he used
it every night. When my dad passed away, my mom who doesn't cook gave it to
a thrift store.

Anyone know where I can find such a pot?


--Debee

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Re: [CnD] Substituting a Bundt pan

[Pamela Fairchild via Cookinginthedark]

You can try the substitution and see if it works. Sometimes it does and
other times it doesn't. It depends on the nature of the cake you are making.
Those cakes that are light and airy, like angel food, that take a lot of egg
whites are better in the bunt pan, but the really heavy cakes, like fruit
cakes that are often cooked in bunt pans can be cooked in loaf pans without
losing anything. If you try and fail, you won't make that error again. Just
don't experiment on a special occasion cake, just on one that you can eat
yourself if it doesn't turn out well and share if it behaves.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Bill Deatherage via Cookinginthedark
Sent: Saturday, August 22, 2020 7:21 PM
To:  
Cc: Bill Deatherage 
Subject: [CnD] Substituting a Bundt pan


Hello,
I am making a cake tonight and was wondering if you could substitute another
cake pan for a Bundt pan. I always have trouble getting cakes to come out of
the Bundt pan like they should. Someone told me that you could use a 9 x 13
pan instead. If you do will that change the timing of the cake?
Bill Deatherage

Sent from my iPad
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Re: [CnD] DH FROSTING IN THE CAKE

[Pamela Fairchild via Cookinginthedark]

Is there a reason why you like DH mixes? I have been trying different ones
but it is hard for me to tell a difference. I am interested in hearing your
reasons, even if it is as simple as, I grew up with DH.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Evelyn via Cookinginthedark
Sent: Saturday, August 22, 2020 4:30 PM
To: cookinginthedark@acbradio.org
Cc: Evelyn 
Subject: Re: [CnD] DH FROSTING IN THE CAKE

Even though I willingly use other mixes, my preference has always been
Duncan Hines.

-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Saturday, August 22, 2020 12:11 PM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: Re: [CnD] DH FROSTING IN THE CAKE

My mother swore by Duncan Hines; for any cake  mix recipes.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Saturday, August 22, 2020 3:10 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] DH FROSTING IN THE CAKE

I don't know about other flavors of cake, but my mother always told me never
to buy anything but Betty Crocker for my angelfood cake. 
Well, as a young woman might, I thought Mom could be mistaken about this,
and I purchased another brand. It was horrible! I've never strayed from
Betty's corner, at least for angelfood cake since then.

Karen


At 07:35 AM 8/22/2020, you wrote:
>I just use DH, so I don't have to type out Duncan Hines every time.  
>Duncan Hines is my very favorite cake mix.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Jude DaShiell via Cookinginthedark
>Sent: Friday, August 21, 2020 8:06 PM
>To: Helen Whitehead via Cookinginthedark 
>
>Cc: Jude DaShiell 
>Subject: Re: [CnD] DH FROSTING IN THE CAKE
>
>Duncan Hines before it became a brand was an actual chef.  Same thing 
>with Chef Boy ardee and his last name I probably didn't spell correctly 
>and he had the spelling of his original name changed before it became a 
>brand.  We can probably file all of this under cooking trivia.  Maybe a 
>new category for a future version of trivial pursuit.
>
>On Fri, 21 Aug 2020, Helen Whitehead via Cookinginthedark wrote:
>
> > Date: Fri, 21 Aug 2020 16:37:30
> > From: Helen Whitehead via Cookinginthedark 
> > 
> > To: cookinginthedark@acbradio.org
> > Cc: Helen Whitehead 
> > Subject: Re: [CnD] DH FROSTING IN THE CAKE
> >
> > D H stands for Duncan Hines
> >
> > -Original Message-
> > From: Cookinginthedark
> > [mailto:cookinginthedark-boun...@acbradio.org]
> > On Behalf Of Karen Delzer via Cookinginthedark
> > Sent: Friday, August 21, 2020 12:55 PM
> > To: cookinginthedark@acbradio.org
> > Cc: Karen Delzer 
> > Subject: Re: [CnD] DH FROSTING IN THE CAKE
> >
> > Now, this is so wild that I'll just have to try it. How interesting!
> > What does the DH stand for?
> >
> > Karen
> >
> >
> > At 09:37 AM 8/21/2020, you wrote:
> > >DH FROSTING IN THE CAKE
> > >
> > >
> > >
> > >Preheat the oven to 350 degrees.
> > >
> > >Four eggs
> > >
> > >? cup cooking oil
> > >
> > >1 cup milk
> > >
> > >One, two-layer Duncan Hines cake mix, (or your personal choice)
> > >
> > >One container frosting, (or your personal choice)
> > >
> > >Break the eggs into a mixing bowl and beat well.  Add the oil and 
> > >milk and beat well.  Add the cake mix and mix by hand.  (Do not 
> > >beat with
>a mixer).
> > >
> > >Finally, add the container of frosting.  You can leave ? of the 
> > >frosting
>to
> > >glaze the top of the cake, if you wish.   You can place the container
of
> > >frosting in the microwave for a few seconds in order to get all the
> > frosting
> > >out of the container.
> > >
> > >Pour the cake batter into a lightly greased and floured Bundt pan.
> > >
> > >Bake at 350 degrees for 50 to 55 minutes, or until a toothpick 
> > >inserted in the center of the cake comes out clean.
> > >
> > >Let the cake set for 10 minutes in the Bundt pan; then invert onto 
> > >a
> > serving
> > >plate.
> > >
> > >If your oven tends to cook a little too hot, bake this cake at 325
>degrees.
> > >Enjoy.
> > >
> > >
> > >
> > >___
> > >Cookinginthedark mailing list
> > >Cookinginthedark@acbradio.org
> > >http://acbradio.org/mailman/listinfo/cookinginthedark
> >
> >
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> >
>
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>
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Re: [CnD] Eating rabbit

[Pamela Fairchild via Cookinginthedark]

I like rabbit, but will only eat it when bought in a grocery store, farmed
for eating. I would not eat wild rabbit. Too many diseases.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Anna Galassi via Cookinginthedark
Sent: Friday, August 21, 2020 9:19 AM
To: cookinginthedark@acbradio.org
Cc: Anna Galassi 
Subject: Re: [CnD] Eating rabbit

I tried it many years ago. It was in a stew. I liked it.
Anna

-Original Message-
From: Immigrant via Cookinginthedark
Sent: Thursday, August 20, 2020 10:40 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant
Subject: [CnD] Eating rabbit

I had tried rabbit once, and I liked it.

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Thursday, August 20, 2020 11:06 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Yesterday's nostalgic lunch

I remember when I was a child, my grandmother and my aunt used to make the
best rabbit you could ever imagined. I mean, it was even better than fried
chicken, and I am really picky. Their rabbit was way above anything
else. I don't know how they did it, but they did. I've heard since then,
that rabbit is not an easy thing to prepare because it can be quite tough if
done incorrectly. Guess those ladies had a gift. Sure miss them.

Karen

At 05:17 PM 8/20/2020, you wrote:
>I have no problem eating duck or goose either, however I draw the line 
>at road kill and rabbit.  The bones in rabbit are sharp and rabbit has 
>to be harvested and eaten at the right time of year unless you want 
>rabbit's worms to punch your reincarnation ticket which they most 
>definitely shall do.
>
>I don't think I've ever eaten shepherd's pie made with lamb either and 
>find that curious.
>
>On Thu, 20 Aug 2020, Immigrant via Cookinginthedark wrote:
>
> > Date: Thu, 20 Aug 2020 19:42:21
> > From: Immigrant via Cookinginthedark 
> > To: cookinginthedark@acbradio.org
> > Cc: Immigrant 
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > I don't see anything wrong with eating duck or goose.
> >
> > -Original Message-
> > From: Cookinginthedark  On 
> > Behalf
Of
> > Jude DaShiell via Cookinginthedark
> > Sent: Thursday, August 20, 2020 6:30 PM
> > To: meward1954--- via Cookinginthedark 
> > 
> > Cc: Jude DaShiell 
> > Subject: Re: [CnD] Yesterday's nostalgic lunch
> >
> > Beef prices are at sticker shock level in the United States along
> with lamb.
> > Pork chicken and turkey remain available.  If this keeps up, goats 
> > duck
and
> > geese could get on the menu along at a last resort with whatever 
> > road
kill
> > manages to go for reincarnation.
> >
> > On Thu, 20 Aug 2020, meward1954--- via Cookinginthedark wrote:
> >
> > > Date: Thu, 20 Aug 2020 17:08:50
> > > From: meward1954--- via Cookinginthedark 
> > > 
> > > To: cookinginthedark@acbradio.org
> > > Cc: meward1...@gmail.com
> > > Subject: [CnD] Yesterday's nostalgic lunch
> > >
> > > Yesterday for lunch, I went back to something I did when I first 
> > > started cooking, back when I was new to cooking and too broke to 
> > > buy expensive stuff like meat.  Yeah, meat was expensive those 
> > > days.  So my version of curried rice was about as far from 
> > > authentic as you can get, but this is what I did yesterday to recall
old times.
> > >
> > > Mary?s inauthentic curried rice
> > >
> > > 1 or two ribs celery, chopped
> > >
> > > 1 carrot, peeled and chopped
> > >
> > > ? onion, chopped (or more)
> > >
> > > 3 cloves garlic, minced
> > >
> > > 1 cup rice (I had brown jasmine rice)
> > >
> > > Olive oil
> > >
> > > Curry powder, to taste
> > >
> > >
> > >
> > > Sautee vegetables in olive oil over medium heat until almost 
> > > tender, stirring occasionally.  Add rice and continue cooking, 
> > > stirring frequently and making sure there is enough oil, until the 
> > > rice is
browned
> > and coated.
> > > Ad curry powder to taste, stir and cook another minute or so, 
> > > making sure it doesn?t burn.  Lower heat and ad enough broth or 
> > > water
> to cook the
> > rice.
> > > Bring to a simmer and then lower heat again.  Cook, covered,  till 
> > > the rice is done.  It might take a little more liquid than the 
> > > rice would if you just cooked it without frying or adding the 
> > > vegetables,
> so check it
> > occasionally.
> > > Yes, in this dish, it is fine to check the rice.
> > >
> > >
> > >
> > > Variations:  I have put the rice and vegetable mixture into a 
> > > baking dish after it is fried and cooked it with pork chops over the
top.
> > > This could be done with chicken as well, or maybe any other kind 
> > > of meat.  I have never tried hamburger, but that would have to be 
> > > cooked
> > first!
> > >
> > > Yesterday, I did not know that the rice was brown, but it just 
> > > kept not getting cooked and stayed chewy.  I had to add more 
> > > water, and boiling water would have ben better than the cold I ended
up adding.
> > >
> > >
> > >
> > > Th

Re: [CnD] Update on labels and cards

[Pamela Fairchild via Cookinginthedark]

In the freezer though, you might want the thicker labels.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, August 19, 2020 5:34 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Update on labels and cards

The cards got here today that are 100 pound weight.  I looked again at the
cheaper Amazon ones, and I think there are something like 76.  If they are
just a little thinner than these, they will be perfectly adequate for
labeling. 

 

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Re: [CnD] measuring cups

[Pamela Fairchild via Cookinginthedark]

I have a set of bowls that I got back in the 80's. They are plastic, all
scarred up, but I keep them because they have the measurement lines on the
inside. They were made by Rubbermade at the time. I don't know where to find
anything like that now. There also used to be tin or aluminum measuring cups
that were one cup measures with indented markings for the measurements, with
the top line being below the top. This you could also feel the lines from
inside the cup. I have a couple of them left still. Maybe not quite as
accurate as they used to be because of a dent here and there. I don't know
of anything today where the measure marks are inside. You can get more
accurate if you measure by weight. If you ask Alexa how many grams is a cup
of peanut butter, she will tell you and you can weigh it out. If you want
the very best accuracy, that is the best method for getting it. I like to do
that with things that stick in the cup, like peanut butter or shortening.
One more idea for consideration.
Also, a Canadian cup is different from an American one, and a European cup
is different still. So where you purchase your devices can make a difference
as well. How is that for muddying up the waters? 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, August 18, 2020 1:07 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] measuring cups

Yes, it does sound like a tempest in a  teacup.  Except that it's a little
upsetting to me to find I have ben measuring inaccurately all my life.
Usually it does not matter.  But this would explain why I sometimes find my
measuring to be a little on the dry side.  Most of the time, it doesn't
matter or I can compensate.  But something better would be nice.  

-Original Message-
From: Cookinginthedark  On Behalf Of
Karen Delzer via Cookinginthedark
Sent: Tuesday, August 18, 2020 11:49 AM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] measuring cups

Hey, guys, what is the fuss about dry measure and wet measure? I'm coming
late to this party and thinking it sounds like a tempest in a tea cup.

Karen
At 08:51 AM 8/18/2020, you wrote:
>Despite all the stuff in the mainstream press about not using dry 
>measuring cups for liquids, that is the easiest way to measure liquids
nonvisually.
>I've never seen a liquid measure with markings on the inside, so you 
>could measure using a clean fingertip or some other marker on the 
>inside of the cup.
>
>But I haven't tested these cups against the other dry measuring cups I 
>have that don't have pour spouts.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Gary Metzler via Cookinginthedark
>Sent: Tuesday, August 18, 2020 4:04 AM
>To: Cookinginthedark@acbradio.org
>Cc: Gary Metzler 
>Subject: [CnD] measuring cups
>
>Hi All,
>
>
>
>I have a set of the braille measuring cups from bmm.
>
>
>
>Regards, Gary KN4OXCan they be used for both wet and dry measuring?  
>Thanks for any help.
>
>Sendto: gmtra...@comcast.net
>
>
>
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Re: [CnD] measuring cups

[Pamela Fairchild via Cookinginthedark]

chefs and writers of recipe books will advise you to use the nesting
measuring cups for dry ingredients and the glass all-in-one cup for liquid
measurements because they believe that accuracy is important. They treat
their kitchens like chemistry labs. That way, if you do too, your version of
their recipe will duplicate theirs and will be successful. There is an
accuracy difference between the two cups. Most home cooks simply don't care
that much. Some of us measure more accurately than others, and some of us
don't measure at all. I often just throw in a little of this and a little of
that until it seems right for that particular day. A beginning cook can
learn much from measuring things out until he or she is comfortable with the
kitchen and wants to experiment for themselves. Some never get that
comfortable, others are from the beginning. That's all there is to it, so do
whatever is most comfortable to you. There are very few recipes that must be
measured exactly in order to work. Those I leave for the professionals and
buy them ready to eat.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark
Sent: Tuesday, August 18, 2020 1:14 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] measuring cups

Well, I don't understand what the issue is. Are they saying that all our
cups are off? Are they saying that, if you want to measure one thing , you
add a little more? What is the issue here?

Karen

At 10:11 AM 8/18/2020, you wrote:
>Yes, it does sound like a tempest in a  teacup.  Except that it's a 
>little upsetting to me to find I have ben measuring inaccurately all my
life.
>Usually it does not matter.  But this would explain why I sometimes 
>find my measuring to be a little on the dry side.  Most of the time, it 
>doesn't matter or I can compensate.  But something better would be nice.
>
>-Original Message-
>From: Cookinginthedark  On 
>Behalf Of Karen Delzer via Cookinginthedark
>Sent: Tuesday, August 18, 2020 11:49 AM
>To: cookinginthedark@acbradio.org
>Cc: Karen Delzer 
>Subject: Re: [CnD] measuring cups
>
>Hey, guys, what is the fuss about dry measure and wet measure? I'm 
>coming late to this party and thinking it sounds like a tempest in a tea
cup.
>
>Karen
>At 08:51 AM 8/18/2020, you wrote:
> >Despite all the stuff in the mainstream press about not using dry 
> >measuring cups for liquids, that is the easiest way to measure 
> >liquids
>nonvisually.
> >I've never seen a liquid measure with markings on the inside, so you 
> >could measure using a clean fingertip or some other marker on the 
> >inside of the cup.
> >
> >But I haven't tested these cups against the other dry measuring cups 
> >I have that don't have pour spouts.
> >
> >-Original Message-
> >From: Cookinginthedark  On 
> >Behalf Of Gary Metzler via Cookinginthedark
> >Sent: Tuesday, August 18, 2020 4:04 AM
> >To: Cookinginthedark@acbradio.org
> >Cc: Gary Metzler 
> >Subject: [CnD] measuring cups
> >
> >Hi All,
> >
> >
> >
> >I have a set of the braille measuring cups from bmm.
> >
> >
> >
> >Regards, Gary KN4OXCan they be used for both wet and dry measuring?
> >Thanks for any help.
> >
> >Sendto: gmtra...@comcast.net
> >
> >
> >
> >___
> >Cookinginthedark mailing list
> >Cookinginthedark@acbradio.org
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> >
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>
>
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[CnD] Leg of Lamb in the Crockpot

[Pamela Fairchild via Cookinginthedark]

I cooked a leg of lamb in the crockpot today. It was one I saw in the
grocery store and couldn't resist. I began by thawing it in the microwave.
It was boned, which solves one big problem right away, and filleted where
the bone was taken out. All of the outside fat was around the good meat, and
the skin was on the outside just like the leg would have been if there were
a bone inside. I applied seasonings to the outside, my first error. I should
have just opened it up and put the seasonings in the center and pressed them
into the meat. I wanted to roast it, but I don't much like roasted potatoes,
so I put 16 ounces of water in the crock, then put in the potatoes. I wanted
5 evenly matched potatoes so used the talking kitchen scale that Blind Mice
Mart sells. I put it on grams and began weighing potatoes from my bag. I
found five in a 15 gram range, between 190 grams and 205 grams. I washed
them and put them in the crock and the water I had put in first rose to just
below the top of the potatoes. The potatoes were shaped just right to fill
the space. Now I had a bed for the leg of lamb. Its weight after thawing was
2 pounds 8 ounces, or 2 and a half pounds. I removed it from its packaging
onto a plate. I mixed the seasonings together and pressed them all over the
leg. As I said, it would have worked better to press them to the inside of
the leg. At this point I maybe should have trimmed some of the fat off but
didn't realize how much was there. I don't know how easy this would have
been with the meat raw. Maybe not so easy.
I laid the leg in the crock just above the water line, turned it on high for
an hour, then to low for the cooking for the next few hours. I turned off
the pot and took the temperature of the meat. It wasn't quite done, so I
flipped it over so the other side would get the benefit of the steam, and
let it cook on low for two more hours. I turned off the pot and let it sit
with the lid off for 20 minutes, then took everything out. The meat was
wonderful, but it took some time to get all the fat off. There was half a
pound of fat and skin. I ate what I wanted and put the rest in the
refrigerator to use in at least two more meals, maybe 3. I stored the
potatoes in the refrigerator as well, and found room for the crock with its
lid on so tomorrow I can remove the fat that settled into the pot as the
meat cooked. I don't know if the broth will be something I will want to use
or if it will get tossed as well. At any rate it won't end up down my sink
to clog the drain pipes. I am sure there will be other lamb roasts in my
future, be it leg, shoulder, or whatever. Maybe next time I will season it
and cook it in a cooking bag without adding water except for that which
stays on the meat when I rinse it so the seasonings stick to the surface. If
I want vegetables I can cook them separately or in a different way.

Pamela Fairchild 


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Re: [CnD] EASY BUCKEYES

[Pamela Fairchild via Cookinginthedark]

It is in the alternative method that you mark your squares, not in the one
where you use the paraffin. Since you dipped the chocolates in the paraffin
method and let the excess drip back into the chocolate, you would place the
finished ball on a sheet of wax paper, parchment paper, foil or plastic wrap
to sit and harden, then move them to the container to store.
In the second method where you don't use the wax, you just melt the
chocolate chips and pour them over the layer of peanut butter goo that you
spread out in the pan. You let them sit in the pan overnight and cut it in
the morning. I have never scored the pieces ahead of cutting them for fear
of not getting the cut where the score marks are. The pan method is much
like peanut butter cups in taste and character, more like fudge than
chocolate balls, and as the recipe indicates, much less time consuming to
put together. I know all this because I have made this recipe before and
still do sometimes, especially around Christmas time.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, August 18, 2020 11:44 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] EASY BUCKEYES

Wondering how you would mark the squares in the alternative method, which I
also would prefer.  I don't like the idea of cooking with petroleum waste
product either, though I am sure I eat plenty of it in the form of
store-bought cookies and candy.  Yuck!


-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, August 18, 2020 7:07 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] EASY BUCKEYES

Marilyn, I fixed this recipe and am sending it back to the list for you. It
copied strangely and I had to fix it before putting it into my file. I
thought it might save questions from others. I hope you don't mind my
mending job. I left your message in tact below mine. 
I like the alternative approach to this because I don't much like cooking
with paraffin. 


EASY BUCKEYES

2 c  Crunchy peanut butter
(generic  Confectioners' sugar-ic works fine)
1/4 c  Butter (at room temperature)

Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips
(melted)
and 1/4 stick of paraffin.  
let stand on rack for chocolate to drip off and firm up. 

Alternatively, and lots quicker, pat peanut butter mixture into a buttered
pan, and top with melted chocolate chips, mark into SMALL squares before
chocolate gets totally firm.  
After standing overnight cut.
These taste just   like the Reese's cups, and keep well in an airtight
cannister.


Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Tuesday, August 18, 2020 12:51 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] EASY BUCKEYES

EASY BUCKEYES

 

2 c  Crunchy peanut butter (gener1 c  Confectioners' sugar

  -ic works fine)
1/4 c  Butter (at room

   temperature)

 

Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips

(melted) and 1/4 stick of paraffin.  let stand on rack for chocolate to drip

off and firm up. Alternatively, and lots quicker, pat peanut butter mixture

into a buttered pan, and top with melted chocolate chips, mark into SMALL

squares before chocolate gets totally firm.  After standing overnight cut.

These taste just   like the Reese's cups, and keep well in an airtight

cannister.

 

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Re: [CnD] Labeling problem

[Pamela Fairchild via Cookinginthedark]

If the small bag will fit into a sandwich bag, you can write your label as
if you were going to use it with the elastic, but just put it inside the
sandwich bag with your seed bag, facing the bag so you could read it through
the plastic bag. You could also put the bag of seeds into an envelope like a
letter, writing on the back of the envelope whatever you wanted. Instead of
using letter envelopes you could use the smallest one with a brad fastener
to keep it closed. I don't know how well the brailled envelope will stand up
to the moisture of the freezer, but it is an idea, and if you put all the
seed packets into a larger box in the freezer they could be organized and in
the proper order, and might stay drier in the box. Even a plastic card file
box might work. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Monday, August 17, 2020 9:26 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Labeling problem

I sort of wish I could sew.  But no, I am terrible with that sort of thing.

I like the idea of those plastic freezer labels with the two holes on the
ends and the elastic.  But they are way too big for this.  I would never be
able to keep them from falling off these bags, some of which are quite
small.  I suppose any of these solutions beat using Seeing AI, which is what
I have been doing.  It's a great app, but setting it all up is more hassle
than I want.  I guess I have the hassle up front or later.  


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Re: [CnD] Way Out of my Comfort Zone

[Pamela Fairchild via Cookinginthedark]

I won't try a pizza peel any time soon. With my luck the pizza wouldn't land
on the floor where a sensible one would go, but fall into the oven, sliding
cleverly through the rack onto the oven bottom and, of course landing upside
down on the heating element. Same reason I won't go the pizza stone route.
But then my pizza would just land partly on the stone and spill its contents
down onto the oven elements. The floor would be a better alternative because
then Katie would get some even if I didn't. Not that I'm supposed to let her
have pizza.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Monday, August 17, 2020 9:35 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Way Out of my Comfort Zone

Talk about out of my comfort zone!  I will have to try a pizza peel.


-Original Message-

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Re: [CnD] Labeling problem

[Pamela Fairchild via Cookinginthedark]

Lately I have been using the labels with the elastic bands in the freezer,
and have been able to read them fine. So far I have had no trouble with the
elastic breaking or losing its spring. I have only done this for a few
months though. For those awkward packages where I have several smaller
packages inside of a plastic bag, I put the whole thing in a grocery bag and
attach the label to the handles of the plastic grocery bag. I realize those
will eventually disappear, but not for a few years.
Sometimes I buy things by the box and just label the outside of the box on
the edge closest to the front of the freezer. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Monday, August 17, 2020 9:31 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Labeling problem

Dani:

How do you do the sewing elastic?  Sometimes I know I am a little slow.  

I can easily buy dymo tape, but it won't stick on these bags in the freezer.
I thought about the Pen Friend, but I would have to haul that thing around
with me, and it could break.  Low tech or no tech is usually a bigger pain
but better in the long run.   Thanks.





-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Monday, August 17, 2020 8:25 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Labeling problem

So, I scan products with the barcode reader and keep a file in the
BrailleNote Apex of cooking directions for frozen foods. Now, the Apex
dumped all it's software and is in the mail to be repaired, that is, if I
can afford the repair bill when I get the estimate. Boy! There is nothing
like a slate, stilus, dymo tape and Braille paper. Luckily, I have all
those. Can't wait to get out and get the sewing elastic and try out that
project. 

What is that site for escaped mystery pills? 

-Original Message-
From: Cookinginthedark  On Behalf Of
Dani Pagador via Cookinginthedark
Sent: Monday, August 17, 2020 9:12 PM
To: cookinginthedark@acbradio.org
Cc: Dani Pagador 
Subject: Re: [CnD] Labeling problem

That's why I went the low-tech route. I know that it takes time to make the
labels by hand, but if a high-tech device like Pen Friend or the bar code
reader  ever breaks or isn't available and I were dependent on it, I'd be in
huuuge trouble. I'm waaay too dependent on my iPhone as it is.

At least for this gal, Braille and the slate and stylus will never go out of
style, not as long as I can read it and use them. I may run out of Dymo tape
and elastic, my preferrd materials of choice, but there's all kinds of stuff
labels can be made out of.

I like seeing what everyone else is doing to solve the labeling problem.
Mary, too bad there isn't a site that can identify seeds for you the way
they have one now for identifying mystery pills that find their way out of
the bottle. Maybe you could sprout  some of the mystery seeds and, if you've
had them before, identify them by taste?
Aaron wouldn't be able to help identify them visually, would he?

More Later,
Dani





On 8/17/20, meward1954--- via Cookinginthedark
 wrote:
> I take it that the Pen Friend 2 labels cannot go in the freezer?  I 
> mean, get wet?
>
> I hope the second iteration of this is smaller than the first one, 
> which I thought was rather clunky and awkward to use. I would rather 
> not have to haul my phone around to look at these labels, but I might 
> have
to.
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Richard Kuzma via Cookinginthedark
> Sent: Sunday, August 16, 2020 9:35 PM
> To: cookinginthedark@acbradio.org
> Cc: Richard Kuzma 
> Subject: Re: [CnD] Labeling problem
>
> good evening,
> do you have any kind of labeling device such as a pen friend or id mate?
> What I do is put a pen friend label/dot on a business card and then 
> laminate it and then punch hole in it and tie to bag and it works 
> wonderfully in frezzer.
> I do the same thing with bar code lables I make for use with my quest.
> I have created a program to print my own barcode labels.
> If interested, just let me know.
> thanks
> rich
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Sunday, August 16, 2020 9:44 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Labeling problem
>
> Does anybody have a way to label things that are in plastic bags kept 
> in the freezer or refrigerator?  Dymo tape does not work.
>
>
>
> I have lots of seeds for my sprouts and microgreens, and I am starting 
> to have trouble keeping track of them.  But labeling things in the 
> freezer is not exactly a new problem.  Any ideas would be appreciated.
Thanks.
>
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> 

Re: [CnD] EASY BUCKEYES

[Pamela Fairchild via Cookinginthedark]

Marilyn, I fixed this recipe and am sending it back to the list for you. It
copied strangely and I had to fix it before putting it into my file. I
thought it might save questions from others. I hope you don't mind my
mending job. I left your message in tact below mine. 
I like the alternative approach to this because I don't much like cooking
with paraffin. 


EASY BUCKEYES

2 c  Crunchy peanut butter 
(generic  Confectioners' sugar-ic works fine)
1/4 c  Butter (at room temperature)

Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips
(melted) 
and 1/4 stick of paraffin.  
let stand on rack for chocolate to drip off and firm up. 

Alternatively, and lots quicker, pat peanut butter mixture into a buttered
pan, 
and top with melted chocolate chips, 
mark into SMALL squares before chocolate gets totally firm.  
After standing overnight cut.
These taste just   like the Reese's cups, and keep well in an airtight
cannister.


Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Marilyn Pennington via Cookinginthedark
Sent: Tuesday, August 18, 2020 12:51 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] EASY BUCKEYES

EASY BUCKEYES

 

2 c  Crunchy peanut butter (gener1 c  Confectioners' sugar

  -ic works fine)
1/4 c  Butter (at room

   temperature)

 

Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips

(melted) and 1/4 stick of paraffin.  let stand on rack for chocolate to drip

off and firm up. Alternatively, and lots quicker, pat peanut butter mixture

into a buttered pan, and top with melted chocolate chips, mark into SMALL

squares before chocolate gets totally firm.  After standing overnight cut.

These taste just   like the Reese's cups, and keep well in an airtight

cannister.

 

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Re: [CnD] ELEPHANT EARS

[Pamela Fairchild via Cookinginthedark]

How do you do your biscuits in the air fryer?

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Courtney F. Smith via Cookinginthedark
Sent: Saturday, August 15, 2020 7:14 PM
To: cookinginthedark@acbradio.org
Cc: Courtney F. Smith 
Subject: Re: [CnD] ELEPHANT EARS

I would think that they  would do just fine in the air fryer. I have made 
canned  biscuits  in this way & they are so yummy. I would try one and see how 
it does.


From: Cookinginthedark  on behalf of 
Sugar Lopez via Cookinginthedark 
Sent: Saturday, August 15, 2020 5:21:59 PM
To: cookinginthedark@acbradio.org 
Cc: Sugar Lopez 
Subject: Re: [CnD] ELEPHANT EARS

Not sure, I don't have one but I am looking for one that is blind friendly Hmm  
If anyone has done this in a air fryer, le me know?
Thanks
Sugar

“How lucky I am to have something that makes saying goodbye so hard.”
- - Winnie the Pooh
🙏, 😘
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar

-Original Message-
From: Cookinginthedark  On Behalf Of 
Karen Delzer via Cookinginthedark
Sent: Saturday, August 15, 2020 3:07 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] ELEPHANT EARS

wonder how this would come out in the air fryer. :)


Karen


At 02:40 PM 8/15/2020, you wrote:
>ELEPHANT EARS Milk - 1 cup Warm water - 1 cup Active dry yeast - 2 
>tablespoons Salt - 1 teaspoon White sugar - 2 tablespoons Shortening
>- 3 tablespoons All purpose flour or maida - 4 cups Oil for deep frying 
>For elephant ears
>topping: Sugar - 4 tablespoons Ground cinnamon -
>2 teaspoons Take a big bowl, add active dry yeast and warm water and 
>let it stand for 10 to
>12 minutes. Combine warm milk, salt, white sugar, and shortening and 
>mix well. Now add all purpose flour to make a smooth dough. Take the 
>dough to floured board and knead until it turns soft and elastic. Add 
>some flour if it is watery. Cover the dough with a towel for 1 hour.
>Divide the dough into 12 to 15 balls and make each ball about 1/8 inch 
>thick. Fry the balls on both sides for 1 to 2 minutes or until it is 
>golden brown in color. Drain on paper towels.
>Finally sprinkle the elephant ears with sugar and cinnamon. Enjoy The 
>cup of recipes "Speak in such a way that others love to listen to you.
>Listen in such a way that others love to speak to you." 🙏 I 
>appreciate your friendship/support at:
>https://www.gofundme.com/sugars-transplant-journey
>-Sugar 😘
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Re: [CnD] talking toaster oven

[Pamela Fairchild via Cookinginthedark]

I don't remember, but, written instructions come with the unit. I think
something got emailed to me as well.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Louise Peyton via Cookinginthedark
Sent: Friday, August 14, 2020 7:11 PM
To: cookinginthedark@acbradio.org
Cc: Louise Peyton 
Subject: Re: [CnD] talking toaster oven

Hi:
How do I obtain audible or Braille instructions on using the oven?  Thanks.
Louise

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 14, 2020 6:11 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] talking toaster oven

I was afraid I wouldn't like the talking toaster oven, but I really do like
it. It is easy to get things in and out without burning yourself, you can
set it to bake, broil, toast, keep warm, and you set the time and
temperature at which things happen. It is easy to use and I can do other
things in the kitchen while it is cooking. You don't want to leave the room,
and get distracted with other activities, but when the food time is finished
that you set, it turns itself off and announces that it is turning off. You
can control the volume of the voice, turn the convection fan on and off, and
can check the amount of cooking time you have left before it shuts off. I
find these things more difficult to do with most other toaster ovens. It is
easy for a beginner to learn to use. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Louise Peyton via Cookinginthedark
Sent: Friday, August 14, 2020 2:33 PM
To: Cookinginthedark@acbradio.org
Cc: Louise Peyton 
Subject: [CnD] talking toaster oven

Hello, list:
I'm thinking about purchasing the talking toaster oven from Blind Mice.  For
those of you who use it, how do you like it?  Is it easy to use for a
beginner?  Thanks in advance.
Louise
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Re: [CnD] talking toaster oven

[Pamela Fairchild via Cookinginthedark]

I was afraid I wouldn't like the talking toaster oven, but I really do like
it. It is easy to get things in and out without burning yourself, you can
set it to bake, broil, toast, keep warm, and you set the time and
temperature at which things happen. It is easy to use and I can do other
things in the kitchen while it is cooking. You don't want to leave the room,
and get distracted with other activities, but when the food time is finished
that you set, it turns itself off and announces that it is turning off. You
can control the volume of the voice, turn the convection fan on and off, and
can check the amount of cooking time you have left before it shuts off. I
find these things more difficult to do with most other toaster ovens. It is
easy for a beginner to learn to use. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Louise Peyton via Cookinginthedark
Sent: Friday, August 14, 2020 2:33 PM
To: Cookinginthedark@acbradio.org
Cc: Louise Peyton 
Subject: [CnD] talking toaster oven

Hello, list:
I'm thinking about purchasing the talking toaster oven from Blind Mice.  For
those of you who use it, how do you like it?  Is it easy to use for a
beginner?  Thanks in advance.
Louise
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Re: [CnD] Way Out of my Comfort Zone

[Pamela Fairchild via Cookinginthedark]

I waited about 30 to 45 seconds before I reached in after the oven was off
and I had opened its door. I did not get steamed or burned. My report is in
another message that is either here somewhere or on its way.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Thursday, August 13, 2020 8:14 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Way Out of my Comfort Zone

Pamela:

I have ben afraid of doing things like French bread, where you have to put
the pan of water into the oven.  Some of the recipes tell you to do it
"quickly" and that is what I don't like.  Almost as bad as the ones that say
"stand back" before telling you to do something.  Please let us know how
this turned out and hope that you didn't get singed.  

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[CnD] Way Out of my Comfort Zone

[Pamela Fairchild via Cookinginthedark]

Ok, fellow cooks, I decided to experiment once I read that steak in the oven
recipe. I have never cooked with water in my oven before so this idea is new
for me.
Not new in reading, because of the bread recipes that want a pan of water in
the oven with the bread to get a crisp crust, and custards and the like. But
the doing is new, and I am
Way Out of My Comfort Zone.
I am using the talking toaster oven. It has a broiler type pan that fits
into the grooves on the sides where the racks fit. The pan and rack can fit
there together, and that is how I have it arranged, on the lower rack
position.
I put a cup and a half of water in the pan. On the rack above it I put
potatoes cut in quarters, large slices of zucchini, and two chicken thighs.
I did no seasoning because I wanted to judge the effects of the cooking
method. I will season as I eat. Any drippings from the chicken or the
vegetables will land in the water that is drying up as it bakes, steams, or
whatever is happening.
Once the time is up and the oven shuts itself off, I will let it cool a few
minutes so I can handle everything without getting steamed or otherwise
burned. 
I put it in at 350 degrees for 30 minutes. I'll report later what happened
and what I think. I'll even report if I need to go on a rescue mission ahead
of the cooking time end.
Sometimes, when you get an idea, even if you don't know what you are doing
for sure, you just have to go for it. In any case, it will be my dinner.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Andrew J. LaPointe via Cookinginthedark
Sent: Thursday, August 13, 2020 5:31 PM
To: cookinginthedark@acbradio.org
Cc: Andrew J. LaPointe 
Subject: Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell)

Just to make sure I got this correct Do you place the Rice and water
with beef broth under or above the steak...  Can I use solion?  Andy and
Shubert

-Original Message-
From: Cookinginthedark  On Behalf Of
meward1954--- via Cookinginthedark
Sent: Thursday, August 13, 2020 3:31 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] STEAK IN THE OVEN, From (Dale Campbell)

Thanks, I will try this.  Sounds like a good way to cook round steak, which
is not as tender as some other types of steak.  .  

-Original Message-
From: Cookinginthedark  On Behalf Of
Marilyn Pennington via Cookinginthedark
Sent: Thursday, August 13, 2020 5:31 AM
To: cookinginthedark@acbradio.org
Cc: m51penning...@gmail.com
Subject: [CnD] STEAK IN THE OVEN, From (Dale Campbell)

I have tried this recipe and I do like it.

 

STEAK IN THE OVEN, From (Dale Campbell)

 

I always broil mine instead of baking.

I have done this though...

In a 9 by 13 cake pan, I spray it with veggie oil.

Then I add 2 cups of rice and spread it out where is pretty level.

Now I add a can of beef broth and one can (beef broth can) of water.

Next I lay in my steaks, round steaks are great for this since this cooking
method

will make them tender, with seasoning to taste on the steaks.

I usually sprinkle some Worcester sauce over the steaks and then some salt
Pepper,

garlic powder, whatever floats your boat.

Next i Dump a pint of fresh sliced white mushrooms over the steaks.

Cover with foil and put in the oven at about 300 for about 75 minutes.

After it is done, I let it stand out of the oven for about 15 minutes and
then remove

the foil. Watch out of the hot steam!

I slice up the steaks into about 1 1/2 to 2 inch strips and serve them, the
strips,

over the rice with the mushrooms tossed on top!

You can also use 2 cans of cream of mushroom soup instead of the beef broth
and 2

cans of water...

You can dump a can of mushroom soup over the steaks instead of the sliced
fresh mushrooms...

or you can leave the mushrooms off...

Experiment and see what works best...

If the steak is a little tough, reduce your temp and bake a bit longer.
Enjoy.

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Re: [CnD] Salmon Loaf, From Neesie

[Pamela Fairchild via Cookinginthedark]

I never remove the bones from canned salmon either. I need all the calcium I
can get from natural food sources, and those soft bones are a good source
according to many of the recipe books I have seen. I guess if I found a
large enough one I would remove it though.
I'm with you, I don't like mackerel as well as salmon either. I don't know
how to cook it to make it taste good either. But I have not looked for
recipes specifically to use mackerel.

Pamela Fairchild 


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Re: [CnD] Egg muffins, via the microwave oven.

[Pamela Fairchild via Cookinginthedark]

It wasn't your recipe, Ron, it was in one of the responses, and delightful
and wonderful because I have done exactly the same thing at times. I was
glad to know that I have company.. I meant no criticism or harm, but it was
genuinely funny and I responded accordingly.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark
Sent: Wednesday, August 12, 2020 5:28 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Egg muffins, via the microwave oven.

Couldn't find what you were talking about.
But I might want to proof read my letters a little more carefully.
I need to watch my out going letters, since I have neuropathy in my
fingertips, and its like my brain and my fingertips, aren't on the same
page.
Sorry about the mix-up.
Ron

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Re: [CnD] Egg muffins, via the microwave oven.

[Pamela Fairchild via Cookinginthedark]

Oh, my friend, you forgot to proofread your scrambled egg recipe. I like your 
recipe, but if the second cooking time is correct, you might want to rename 
them as petrified eggs, or burnt offering eggs. Either way you gave me a good 
laugh for the day, and I really needed to laugh. Thank you!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Wednesday, August 12, 2020 1:10 AM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Egg muffins, via the microwave oven.

Scrambled eggs come out good in the microwave. Crack it in to a microwave safe 
dish, or cup, but first spray it with a little cooking spray, oil, or butter.

Beat the eggs, add a splash of milk or water,  and cook on high for
30-45 seconds. Stir it around and microwave it again for 30-45 minutes until 
soft but not runny.  You can also add some cheese if you'd like.

The only thing I don't like about doing scrambled eggs in the microwave is that 
the bowl or cup is hard to clean afterward. Good luck.

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Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?

[Pamela Fairchild via Cookinginthedark]

I have more trouble mixing the eggs in more shallow, wider containers, so I
either use a fork, or put a lid on the glass and shake it like crazy, and
get a little exercise in the process, or in the case of egg whites, use my
electric mixer to stiffen them for whatever recipe, and to whatever amount
called for. 
I have seen two kinds of whisks, well 3, actually and don't know what is
what, or when to use which kind. 
One resembles a bunch of bent sticks, with layers outside in a sort of
circle, and inside at certain points around the inside. I assume that is the
balloon whisk that you use sort of like a spoon to mix things in the
container.
The second kind is more like a spring, sort of like a slinky, which brings
back smiles, but the spring is graduated so as to be narrowest at the handle
end and widest at the tip. To use this you move it up and down sort of like
a plunger, and the spring compresses as you push down toward the bottom of
the container. I have no idea what this kind is called, but if using it with
eggs it needs to be soaked immediately in a glass of water to keep the egg
from sticking inside and making it difficult to clean.
The third is a plastic Tupperware sieve-like thing with holes in it that you
swirl around in a bowl to force the ingredients to mix up. It sounds strange
but works if you have the right container to use it in.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Monday, August 10, 2020 4:43 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?

I agree about the thin surface working best. I use to use a fork to beat the
egg. I have mini balloon whisks that are 8 to 9 inches long, and find they
work even better than a fork. I use a dish wider and more shallow than a
glass. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Monday, August 10, 2020 4:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?

I find that when I crack an egg against another surface, the thinnest one
possible works best. A mug is too thick, but a thin drinking glass with a
sharper edge works well. Then I gently pull the egg apart where my crack is,
and let the egg drop into the glass, where I scramble it with a fork. I used
to use a spoon, but when a sighted person saw me do that, I was told how
much easier it worked with a fork, and they were correct. If your glass is
thin, the break will be thin and not likely to shed shell into the egg. The
thicker the crack, the more likely there will be shell in it. The edge of a
frying pan, the edge of a cupboard, and the edge of some bowls work well as
egg breaking edges too.  I like breaking the eggs over the kitchen sink so
if the shells drip, or any egg spills, it can go down the drain, and I don't
have cutting boards or trays to clean up after. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Sunday, August 9, 2020 10:25 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?


On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote:
> Hi.
>
> I have many recipes that require eggs in them. I'd love to try them, 
> but
there's a problem. I can't get the egg out of the shell without making a
mess. My girlfriend showed me how to crack the shell with a Hello:


This takes a little practice. I know a lot of sighted people crack an egg
that way, with a knife.

I usually give the egg a firm one time crack on the inside of my sink where
the counter meets the sink. You should have two kind of equal parts that you
can pull apart with your ghumbs.Don't turn your egg over with the holes
until you find your bowl. Then you can pull the egg with your ghumbs and
pour it in. Hope this helps. apart

> knife, and I think I have that working. However, the problem occurs 
> when I
try to pull the shell apart where I cracked it. Any ideas that would help me
out? I'd love to surprise my GF with a prepared meal when she comes over.
>
> Have a blessed day and don't work too hard.
> Kevin, my girlfriend Valerie, and furry Jilly 
> ___
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Re: [CnD] Dill Vinaigrette

[Pamela Fairchild via Cookinginthedark]

Lisa, the last 5 ingredients have question marks  for the amounts. Did you mean 
1 teaspoon each? If so, I question that amount of pepper. It seems like too 
much. Or did those question marks mean for us to adjust the amounts of those 
ingredients to our liking? In which case I would still be at a loss to know how 
much to add.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
Sent: Monday, August 10, 2020 4:04 PM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Dill Vinaigrette

Okay, this is the recipe I am making without the ground mustard. I have Dijon 
and basic yellow.  I'll probably go with the Dijon and just adjust spices to 
compensate for the extra liquid. Unfortunately, I got the answers from you guys 
and my sister just as the Instacart shopper started shopping.  At least I know 
for next time.


Oh, and my sister says she uses ground or dry mustard all of the time. Who 
knew?  


Dill Vinaigrette

Prep:
15 mins
Total:
15 mins
Servings: 2

Ingredients


¼ cup vegetable oil
2 tablespoons red wine vinegar
1?½ teaspoons white sugar
½ teaspoon dried dill weed
? teaspoon salt
? teaspoon onion powder
? teaspoon garlic powder
? teaspoon dry mustard
? teaspoon ground black pepper

Directions

Step 1
In a blender, combine the oil, vinegar, sugar, dill weed, salt, onion powder, 
garlic powder, dry mustard and pepper. Blend until smooth, cover and 
refrigerate until chilled.

Lisa


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Re: [CnD] How do you crack an egg and get it out of the shell without squashing it?

[Pamela Fairchild via Cookinginthedark]

I find that when I crack an egg against another surface, the thinnest one
possible works best. A mug is too thick, but a thin drinking glass with a
sharper edge works well. Then I gently pull the egg apart where my crack is,
and let the egg drop into the glass, where I scramble it with a fork. I used
to use a spoon, but when a sighted person saw me do that, I was told how
much easier it worked with a fork, and they were correct. If your glass is
thin, the break will be thin and not likely to shed shell into the egg. The
thicker the crack, the more likely there will be shell in it. The edge of a
frying pan, the edge of a cupboard, and the edge of some bowls work well as
egg breaking edges too.  I like breaking the eggs over the kitchen sink so
if the shells drip, or any egg spills, it can go down the drain, and I don't
have cutting boards or trays to clean up after. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Sunday, August 9, 2020 10:25 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] How do you crack an egg and get it out of the shell
without squashing it?


On 8/9/2020 7:05 PM, Kevin Minor via Cookinginthedark wrote:
> Hi.
>
> I have many recipes that require eggs in them. I'd love to try them, but
there's a problem. I can't get the egg out of the shell without making a
mess. My girlfriend showed me how to crack the shell with a Hello:


This takes a little practice. I know a lot of sighted people crack an egg
that way, with a knife.

I usually give the egg a firm one time crack on the inside of my sink where
the counter meets the sink. You should have two kind of equal parts that you
can pull apart with your ghumbs.Don't turn your egg over with the holes
until you find your bowl. Then you can pull the egg with your ghumbs and
pour it in. Hope this helps. apart

> knife, and I think I have that working. However, the problem occurs when I
try to pull the shell apart where I cracked it. Any ideas that would help me
out? I'd love to surprise my GF with a prepared meal when she comes over.
>
> Have a blessed day and don't work too hard.
> Kevin, my girlfriend Valerie, and furry Jilly 
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] 5 Ground Mustard Substitutes

[Pamela Fairchild via Cookinginthedark]

Probably! LOL!
Am I the only one who likes mustard greens?  

Pamela Fairchild 


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Re: [CnD] salmon

[Pamela Fairchild via Cookinginthedark]

Because it is frozen, it will keep 4 or 5 days. So you should finish it by
tomorrow, Tuesday. I can't imagine such a treat lasting nearly that long at
my house. LOL! 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark
Sent: Sunday, August 9, 2020 7:56 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: [CnD] salmon

Someone gave me salmon he caught in Lake Michigan. He froze it. Then grilled
it for me Thursday. How long will this fish keep in the fridge? Thanks.
Wendy

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Re: [CnD] tomatoes

[Pamela Fairchild via Cookinginthedark]

The hardest way is to make tomato sauce, or whatever you make when you can
the tomatoes, but put it into the size containers you want to use them in
for recipes, and freeze them.
The easier thing to do is wash them, dry them thoroughly, then place them on
cookie sheets to freeze. Then take them off the cookie sheets and put them
into plastic freezer bags as whole tomatoes. Then put those in the freezer.
You can remove as many as you want to use at one time. The recipes say to
blanch them, but I never do and they keep fine. That is the most simple way.
The in-between way is to make fresh salsa, however you like it, I don't cook
mine. Then put it into containers and freeze it. 
If all else fails, interpretation, you still run out of room, plan to give
some of the tomatoes away. Those of us who don't have gardens really
appreciate the generosity. In fact, I count on tomatoes from my friends for
my winter supply. The years when the crop is poor, I just buy canned
varieties because I really dislike winter tomatoes that are "fresh" from the
grocery stores.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark
Sent: Sunday, August 9, 2020 10:51 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: [CnD] tomatoes

I am getting garden tomatoes faster than I can eat them. What is the easiest
way to freeze them? Thanks.
Wendy

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Re: [CnD] 5 Ground Mustard Substitutes

[Pamela Fairchild via Cookinginthedark]

Helen, Thank you for this mustard article. I learned so much from reading
it. The most valuable thing I learned was that my leaving the mustard out
all these years is an ok thing to do, especially if you don't like the
mustard flavor. Also, I never considered that some people might have an
allergy to mustard. I guess one can be allergic to literally anything though
so that shouldn't have surprised me. I just hadn't stopped to consider a
mustard allergy before. I'll be more careful about that in the future.
I also learned that horseradish and mustard are two different plants. They
certainly taste very much alike though in the hot varieties. Thank you!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Helen Whitehead via Cookinginthedark
Sent: Monday, August 10, 2020 10:00 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] 5 Ground Mustard Substitutes

5 Ground Mustard Substitutes
>From The Spruce Eats

 Written by
Erin Huffstetler
 Updated 07/09/20
illustration showing substitutes for ground mustard The Spruce / Alison
Czinkota  In This Article

Prepared Mustard
Mustard Seed
Other Substitutes
Need It?
If you need
ground mustard
 for a recipe and there's none in your spice rack, there are several things
that you can use instead. What you choose will depend on the dish and what
you have available.
Prepared Mustard
That bottle of regular prepared mustard in your refrigerator door is the
best substitute for dry mustard in almost every recipe. It works perfectly
as a substitute in wet recipes like marinades, sauces, and stews. Most
mustards, particularly the classic yellow, are milder than ground mustard,
so a little adjustment is needed to achieve the intended flavor.
Replace each teaspoon of ground mustard called for with one tablespoon of
prepared mustard. Then, omit one teaspoon of liquid from your recipe to
compensate for the extra liquid in the substitute.
Yellow mustard is your best bet, though most recipes will turn out just fine
with other common mustards like dijon or spicy brown. If you have a really
wild mustard—whole grain tarragon with shallots, for example—be sure to
consider how the flavor will work with the other ingredients in the recipe.
Before
using, make sure your mustard is still
fresh.
Mustard Seed
If you have a bottle of mustard seed in your pantry—you know, from that one
recipe you made last year—simply grind up some of the seeds to make your own
mustard. A coffee/spice grinder will do the job. This is an especially good
option if you are making a dry recipe like a spice rub.
Yellow mustard seeds
 are the mildest, and they're the ones to use if you have them. Brown
mustard seeds are a bit spicier in flavor, and black mustard seeds are the
spiciest by far. You'll definitely want to use less in your recipe if you
need to use brown or black mustard seeds.
 Other Substitutes
If you don't have any prepared mustard or mustard seeds on hand, you can
also use:
list of 3 items
Turmeric: Replace it measure for measure. 
Turmeric
 will give you the same yellow color and some of the same flavor notes
without the punch of mustard. And you don't have to worry about it throwing
your recipe off with added spiciness since turmeric is milder than mustard.
Wasabi powder: It's spicier than mustard, so start with half as much and
give the recipe a taste before adding more. If you're trying to work around
a mustard allergy, be sure to check the label before using wasabi—it
sometimes contains dry mustard.
Horseradish powder: Horseradish is also spicier than mustard, so add half as
much and do a taste test to see if you want more.

These substitutes may not be right for every recipe, so be sure to consider
if they'll be compatible with the other ingredients in your recipe before
you proceed. Sometimes the best thing to do when you're out of an ingredient
is to simply leave it out—especially if only a small amount is called for.
If your recipes includes lots of other spices and flavorings, you might not
even notice the dry mustard is missing.
 Do You Need to Buy Ground Mustard?  
Recipes that call for ground mustard tend to be few and far between. The
prepared mustard substitute will probably do just fine in 75% of the recipes
that you come across. Unless you have a specific need for ground mustard and
will use it on a regular basis, you may be wasting money by buying it. To
put it into perspective, let's do a price comparison:
list of 2 items
A 12-ounce bottle of yellow mustard can cost as little as $2. That means
each tablespoon costs around $.08.
A small, .85-ounce jar of ground mustard costs around $2.50 to $3. Each jar
yields about 12 teaspoons, which means each teaspoon costs about $.20.

If you use a tablespoon of yellow mustard in place of each teaspoon of dry
mustard called for in your recipes, that's a possible 16-cent savings each
time you make the swap. Add in the fact that you'll have one less spice
bottle taking space in your pantry, a

Re: [CnD] Sprouts and almonds

[Pamela Fairchild via Cookinginthedark]

That's really good to know. I have not tried sprouting yet but it is
something that interests me quite a lot.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, August 8, 2020 4:26 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Sprouts and almonds

I started sprouting last year and my husband and I are both growing
microgreens as well.  Good pandemic hobby.  I buy the seeds from sprout
companies, like Sprout People and the Sprout House.  They recommend to
freeze the seeds if you have to store for long periods.  So I expect that
the almonds will sprout since everything else has.  Right now, I have
cabbage microgreens growing.  I also have garlic sprouts, but I am not sure
how I am going to harvest them and get the seed pods off.  It's a tangled
mess.  

I like growing these things and I'm having to teach myself to eat them.
Some of them are an acquired taste while others are just delicious.  It's
been fun and keeps me sane during Covid19.  I've never ben able to grow
anything before, let alone some of my own food.  

Mary Ward

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Saturday, August 8, 2020 12:18 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING

I don't know if your almonds from the freezer will sprout since you froze
them. Maybe they will survive it but if they were not already frozen when
you bought them, they may not sprout now that you froze them yourself. If
they don't sprout you can still eat them if they taste ok. I don't know if
other grains sprout once they are frozen either. I do know that yeast keeps
longer if you freeze it though.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, August 8, 2020 12:12 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING

Sprouted almonds, OMG!  I have some almonds to sprout in my freezer.  I
haven't done it yet.  I could try store-bought almonds that I didn't buy
special for this purpose, but they might not all sprout.  


-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Saturday, August 8, 2020 11:05 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING


STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING 


SERVINGS: 4 TO 6 

TIME: 12 MINUTES 

 

INGREDIENTS:

DRESSING: 

1/2 cup extra virgin olive oil 

2 tablespoons apple cider vinegar 

1 and 1/2 tablespoons poppy seeds 

1 tablespoon lemon juice 

SALAD: 

6 cups fresh spinach 

2 cups chopped strawberries 

1/2 red onion, diced 

1 avocado, diced 

1/4 to 1/2 cup goat's milk feta 

1/4 cup sprouted almonds, chopped

 

DIRECTIONS: 

In a small bowl, mix all the dressing ingredients until well combined. Set
aside. 

In a large bowl, combine all the salad ingredients. Pour the dressing onto
the salad and mix until well combined. Refrigerate for 20 minutes and then
serve. 

 

Make It Vegan 

Replace the feta with dairy-free cheese.

 

 

 

 

 

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Re: [CnD] Homemade Pizza almost

[Pamela Fairchild via Cookinginthedark]

One more pizza note, if you don't do tomato sauce of any kind, you can just
add toppings and cheese, putting the cheese on first, and get a nice pizza,
and this will stay more crisp. In like manner, it is possible to make pizza
without cheese if you have trouble with dairy. In that case you will want a
sauce whether tomato, white sauce, or toppings like pineapple, onions and
ham that will stick to the crust without other assistance.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 8:11 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Homemade Pizza almost

The crust crisps nicely on the edge. It would crisp all over if I weren't so
generous with my toppings. If you go easy on the sauce, and just add
pepperoni, it gets nice and crispy with the cheese. With the olives sausage
and onions, it doesn't get as crisp, but you can pick it up and eat it
without it getting floppy. The oil is what helps it to get more crispy. One
pita crispins if you skip the sauce and just do pepperoni and cheese. With
all the things I add, the two crust idea really helps. I love the cheese
between. I may also experiment with flour tortillas or a combination of pita
for the first layer and flour tortilla for the third. With fewer toppings
the cooking time can be cut to 10 or 15 minutes. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy? 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if not,
use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie sheet
with an edge to a pizza pan, pie tin, or whatever works with your pitas.
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface
of the pan. Flip the pita making sure there is enough oil to coat the second
side, but not as generously as the first side. Flip it one more time so the
less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover
all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it
all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
scoops to cover the crust. 
Layer 5 was a sausage patty that was cooked in the microwave and then broken
up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each. 
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly
well done like I do, put it on top. If you like it less done then put it
under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold
oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will
be many more of these in my future!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

I love these stories. We can immagine ourselves sitting around a table of
food that we all cooked just telling our stories. How fun!

On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:
> When I was a child, we lived in a little trailer house. I had a little
potty chair in a shed om the porch, but I suppose my parents used an out
house. I don't know what my mother did with the laundry. There was a storm,
and the roof of the house caved in right above me because of the weight of
the snow. Then we moved into a real house. I loved that house. The back yard
was literally carved out of the forest. There were birds galore in and over
the back yard, and across the gravel road that went through the community. I
used to walk up the road to a neighbor's house. She had a washboard to cope

Re: [CnD] Homemade Pizza almost

[Pamela Fairchild via Cookinginthedark]

Another note about getting crisp pizza crusts. If you bake the crust by
itself for 7 or 8 minutes, then remove it from the oven, add all the
toppings, then put it in to cook for another 10 minutes or so, it will be a
crisper crust. This is especially true if you start with raw dough and make
your own crust. That I cook for a full 10 minutes before loading the
toppings.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 8:11 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Homemade Pizza almost

The crust crisps nicely on the edge. It would crisp all over if I weren't so
generous with my toppings. If you go easy on the sauce, and just add
pepperoni, it gets nice and crispy with the cheese. With the olives sausage
and onions, it doesn't get as crisp, but you can pick it up and eat it
without it getting floppy. The oil is what helps it to get more crispy. One
pita crispins if you skip the sauce and just do pepperoni and cheese. With
all the things I add, the two crust idea really helps. I love the cheese
between. I may also experiment with flour tortillas or a combination of pita
for the first layer and flour tortilla for the third. With fewer toppings
the cooking time can be cut to 10 or 15 minutes. 

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy? 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if not,
use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie sheet
with an edge to a pizza pan, pie tin, or whatever works with your pitas.
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface
of the pan. Flip the pita making sure there is enough oil to coat the second
side, but not as generously as the first side. Flip it one more time so the
less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover
all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it
all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
scoops to cover the crust. 
Layer 5 was a sausage patty that was cooked in the microwave and then broken
up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each. 
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly
well done like I do, put it on top. If you like it less done then put it
under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold
oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will
be many more of these in my future!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

I love these stories. We can immagine ourselves sitting around a table of
food that we all cooked just telling our stories. How fun!

On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:
> When I was a child, we lived in a little trailer house. I had a little
potty chair in a shed om the porch, but I suppose my parents used an out
house. I don't know what my mother did with the laundry. There was a storm,
and the roof of the house caved in right above me because of the weight of
the snow. Then we moved into a real house. I loved that house. The back yard
was literally carved out of the forest. There were birds galore in and over
the back yard, and across the gravel road that went through the community. I
used to walk up the road to a neighbor's house. She had a washboard to cope
with her laundry. My mother got a ringer washer, and finally a regular
wa

Re: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING

[Pamela Fairchild via Cookinginthedark]

I don't know if your almonds from the freezer will sprout since you froze
them. Maybe they will survive it but if they were not already frozen when
you bought them, they may not sprout now that you froze them yourself. If
they don't sprout you can still eat them if they taste ok. I don't know if
other grains sprout once they are frozen either. I do know that yeast keeps
longer if you freeze it though.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Saturday, August 8, 2020 12:12 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING

Sprouted almonds, OMG!  I have some almonds to sprout in my freezer.  I
haven't done it yet.  I could try store-bought almonds that I didn't buy
special for this purpose, but they might not all sprout.  


-Original Message-
From: Cookinginthedark  On Behalf Of
Jennifer Thompson via Cookinginthedark
Sent: Saturday, August 8, 2020 11:05 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING


STRAWBERRY SPINACH SALAD WITH POPPY SEED DRESSING 


SERVINGS: 4 TO 6 

TIME: 12 MINUTES 

 

INGREDIENTS:

DRESSING: 

1/2 cup extra virgin olive oil 

2 tablespoons apple cider vinegar 

1 and 1/2 tablespoons poppy seeds 

1 tablespoon lemon juice 

SALAD: 

6 cups fresh spinach 

2 cups chopped strawberries 

1/2 red onion, diced 

1 avocado, diced 

1/4 to 1/2 cup goat's milk feta 

1/4 cup sprouted almonds, chopped

 

DIRECTIONS: 

In a small bowl, mix all the dressing ingredients until well combined. Set
aside. 

In a large bowl, combine all the salad ingredients. Pour the dressing onto
the salad and mix until well combined. Refrigerate for 20 minutes and then
serve. 

 

Make It Vegan 

Replace the feta with dairy-free cheese.

 

 

 

 

 

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Re: [CnD] Homemade Pizza almost

[Pamela Fairchild via Cookinginthedark]

You can buy pans that have racks inside them. Some of the racks sit high in
the pan, almost on top, and others have racks that sit lower in the pan but
still allow the air to circulate around the pizza. They are not made for
pizzas but will work if large enough.
The talking toaster oven has a square pan that fits in below the oven rack
so you can place the pan below the rack, place the pizza on the rack, then
pull both out together when the cooking time is finished. You can remove
both together and set it on a breadboard to cool a bit before taking the
pizza off. That also works very nicely.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 8:38 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Homemade Pizza almost

This recipe sounds so good!

You have to really watch out with the frozen pizzas as sometimes the
directions tell you to put the pizza right on the oven rack. I hate that;
knowing me I'd drop it when taking it out of the oven. So, when buying it,
make sure to have someone read the directions first. A good example of this,
... and I love this pizza, is California Pizza. This makes me happy to have
a sighted husband. (smile)

On 8/7/2020 5:29 PM, Pamela Fairchild via Cookinginthedark wrote:
> My favorite frozen pizza is Tomb Stone because it always gets crisp 
> when cooked the first time around. I notice that the more things I add 
> to it though the less likely it is to get as crisp. I like a thin 
> crust pizza. I have a good recipe for that in a book somewhere. But 
> then you have to press it into the pan, spread it evenly, or roll it 
> out and hope you can get it into the pan without any trouble. Mostly 
> it isn't worth the time. Then you have to cook it for about 7 minutes 
> before adding the toppings if you want it to get crispy all over the
bottom.
> My favorite deep dish pizza, even though the crust is thicker than I 
> like, is Pizza Hut crust. It is always crisp. I hate to think of how 
> much oil it must take to get that effect, but maybe they also add some 
> cornmeal to help out in the batter. I must search for it in a copycat 
> site if I can find such a thing.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> Sent: Friday, August 7, 2020 7:52 PM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Homemade Pizza almost
>
> Frozen pizza is an abomination.  But I have decided in my old age that 
> it can be sort of fun, even though it's awful.  In a way, my favorite 
> frozen pizza has to be the Costco brand.  You get a whole bunch of 
> them for real cheap.  They are perfectly horrible, probably the worst ones
of them all.
> But for some reason, I sort of like that brand anyway.  Maybe it's 
> because they don't pretend that the crust is any good, so it doesn't 
> gum up like most of the others.
>
> There are recipes these days for pizza crust made with plain, full-fat 
> yogurt and self-rising flour.  It takes a lot of mixing, but doesn't 
> take as long as the kind with the yeast.  It isn't as good either, but 
> it is quite acceptable.
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> diane.fann7--- via Cookinginthedark
> Sent: Friday, August 7, 2020 6:22 PM
> To: cookinginthedark@acbradio.org
> Cc: diane.fa...@gmail.com
> Subject: Re: [CnD] Homemade Pizza almost
>
> I certainly haven't found any frozen pizza that I like. This looks 
> like all kinds of possibilities. Does the crust get crispy?
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Pamela Fairchild via Cookinginthedark
> Sent: Friday, August 7, 2020 5:26 PM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: [CnD] Homemade Pizza almost
>
> DOUBLE CRUST PITA PIZZA
>
> 2 pitas, any size you choose but both should be the same size, or if 
> not, use the larger pita on the bottom.
> Olive oil
> Cheese or cheeses of choice
> Pizza sauce of choice or use any pasta sauce you like, or spaghetti 
> sauce Any toppings of choice
>
> Choose a pan to cook the pizza in or on. These may range from a cookie 
> sheet with an edge to a pizza pan, pie tin, or whatever works with your
pitas.
> Those all come in different sizes.
> Generously oil your pan, then let the larger pita rest on the oily 
> surface of the pan. Flip the pita making sure there is enough oil to 
> coat the second side, but not as generously as the first side. Flip it 
> one more time so the less oily side is on top.
> Put cheese slices on the pita for the second layer. Make certain to 
> cover

Re: [CnD] Homemade Pizza almost

[Pamela Fairchild via Cookinginthedark]

I didn't have any in the house. I usually Sautee them and add them to the
toppings.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Ron Kolesar via Cookinginthedark
Sent: Friday, August 7, 2020 9:31 PM
To: cookinginthedark@acbradio.org
Cc: Ron Kolesar 
Subject: Re: [CnD] Homemade Pizza almost

Almost forgot Pam, why no mushrooms in your recipe?
That's a huge crime. SMILES.
You can't cook without mushrooms nor bake without nuts, but no coconut
please.
Ron who loved your pizza.

-Original Message-----
From: Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 17:25
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if not,
use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie sheet
with an edge to a pizza pan, pie tin, or whatever works with your pitas. 
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface
of the pan. Flip the pita making sure there is enough oil to coat the second
side, but not as generously as the first side. Flip it one more time so the
less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover
all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it
all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
scoops to cover the crust.
Layer 5 was a sausage patty that was cooked in the microwave and then broken
up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each.
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly
well done like I do, put it on top. If you like it less done then put it
under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold
oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will
be many more of these in my future!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

I love these stories. We can immagine ourselves sitting around a table of
food that we all cooked just telling our stories. How fun!

On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:
> When I was a child, we lived in a little trailer house. I had a little 
> potty chair in a shed om the porch, but I suppose my parents used an 
> out house. I don't know what my mother did with the laundry. There was 
> a storm, and the roof of the house caved in right above me because of 
> the weight of the snow. Then we moved into a real house. I loved that
house.
> The back yard was literally carved out of the forest. There were birds 
> galore in and over the back yard, and across the gravel road that went 
> through the community. I used to walk up the road to a neighbor's house.
> She had a washboard to cope with her laundry. My mother got a ringer 
> washer, and finally a regular washer and dryer, which we had until we 
> sold the house on Arthur Street. They don't make appliances as durable 
> now as they used to!
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Aug 6, 2020 6:38 AM, Pamela 
> Fairchild via Cookinginthedark  wrote:
>> Oh, yes, I remember ringer washers and hanging my clothes on the 
>> clothes line outside, and on a wooden rack in the house in winter. I 
>> am so grateful to live in this country, and in this day and age with 
>> modern conveniences. I can remember outhouses in my youth, and wood 
>> heating stoves and coal stoves where only one room of the house was 
>> heated. I remember coming to the living room to get dressed where it 
>> was warmer, and when the electricity wasn't always reliable. Now we 
>> are very spoiled in many ways. I for one don't have the physical 
>> strength of my older relatives. I don't have to work as hard.
>> We wouldn't have survived when I was young if we had not grown a 
>> garden and put food up for the winter by canning it or drying it. I 
>> remember when m

Re: [CnD] Copy Cat Pizza Hut Pizza

[Pamela Fairchild via Cookinginthedark]

Unfortunately, it is all that oil that makes the dough turn out crisp and
crunchy without being tough or too hard to chew well. It is the one thing
that distinguishes the crust from that of other companies. So don't make it
often and use it for those serious treats for special occasions. It works
best when made in a pan crust pizza pan. That is like a round cake pan but
it is 16 inches around. It would use up probably 2/3 of that dough recipe
since you fit it into the pan and work it up the sides before letting it
rise. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, August 7, 2020 8:51 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Copy Cat Pizza Hut Pizza

Here it is.  It uses 3 ounces oil in each of 3 9 inch pizza pans or cast
iron skillets.  That's right folks, 3 ounces each pan.  That's 6 tablespoons
in the bottom of each pan, 3 eighths  of a cup!  Oh, and then you use some
of that butter-flavored spray as well.  I will try this recipe with maybe a
little les oil, but I won't leave it out altogether.  

 

Copy Cat Pizza Hut Pizza

Pizza Crust
1 package dry yeast
1 tablespoon sugar
1/2 teaspoon salt
1/4 cup non-fat dry milk powder
1 1/3 cup warm water (105 degrees F)
2 tablespoons vegetable oil (for dough)
4 cups all-purpose flour

Pizza Sauce
1 can (8 ounce size) tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/2 teaspoon garlic salt

Assembly
9 ounces vegetable oil (3 ounce per pan) butter flavored cooking spray
mozzarella cheese pizza toppings as desired



directions

For the dough: Combine the yeast, sugar, salt, and dry milk in a 2-quart
size mixing bowl. Add the water and stir to mix. Let the mixture sit for 2
minutes or until the yeast starts to bubble.

Add the oil to the dough mixture and stir to combine.

Add the flour in one cup increments, stirring after each addition, until a
dough forms and the flour is all combined.

Turn the dough out onto a flat, lightly floured surface and knead for about
10 minutes.

Divide the dough into three equal balls.

Place about 3 ounces of oil in the bottom of each 9-inch cake pan or cast
iron skillet. Tilt the pans to spread the oil evenly.

Using a rolling pin, roll out each ball of dough to a 9-inch circle and
place in the prepared pans.

Lightly coat each dough disk with cooking spray or oil and cover with
plastic wrap. Place in a warm, draft-free location and let rise for 1 to 1
1/2 hours or until puffy.

Meanwhile, prepare the sauce by combining all the ingredients until blended.
Let sit at room temperature for at least one hour. The sauce can be made
ahead of time and kept in the refrigerator. Bring to room temperature before
using.

Preheat the oven to 475 degrees F.

For each 9-inch pizza: Spoon 1/3 cup of the sauce on the dough and spread to
within 1 inch of the edges. Sprinkle with 1 1/2 ounces of shredded
mozzarella cheese. Place toppings of choice in the following order: thin
meats like pepperoni or canadian bacon, vegetables, ground or cubed meats,
additional mozzarella cheese.

Place the pizzas in the oven and cook until the outer crust is brown and the
cheese is bubbly in the center (11-15 minutes, depending on how many
toppings you use).

Remove from the oven. Let cool for 2-3 minutes then remove from the pans to
a cutting board and cut into wedges using a pizza cutter.

 

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Re: [CnD] Changing those darned subject lines

[Pamela Fairchild via Cookinginthedark]

If the new message is at the bottom instead of the top I simply don't read
it. It is that simple. I might reply to it with something like, I couldn't
find your message. I just don't have time to search for the message. If it
continues I do ask the person if they can move their new message to the top.
I tell them I would rather spend my time thinking about a response than
searching for their message. People generally get the point, and sometimes
have to discover how to locate their message on top. That learning curve is
fine, but otherwise it isn't.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, August 7, 2020 8:05 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Changing those darned subject lines

Pamela:  You are ok.  Deleting the rest of the messages is a bigger problem
when you write yours at the bottom.  If I have to drill down to find the
newest message, I delete it.  I am sure I'm not the only one.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 4:30 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Changing those darned subject lines

Oh, I'm hopeless! I remembered to change the subject line but forgot to
delete all the messages below my pizza message. I would say I will do
better, but memory or age seems to make this a proverbial problem for me so
I won't suggest promises I probably can't keep--but I do try, really!

Pamela Fairchild


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Re: [CnD] Homemade Pizza almost

[Pamela Fairchild via Cookinginthedark]

My favorite frozen pizza is Tomb Stone because it always gets crisp when
cooked the first time around. I notice that the more things I add to it
though the less likely it is to get as crisp. I like a thin crust pizza. I
have a good recipe for that in a book somewhere. But then you have to press
it into the pan, spread it evenly, or roll it out and hope you can get it
into the pan without any trouble. Mostly it isn't worth the time. Then you
have to cook it for about 7 minutes before adding the toppings if you want
it to get crispy all over the bottom. 
My favorite deep dish pizza, even though the crust is thicker than I like,
is Pizza Hut crust. It is always crisp. I hate to think of how much oil it
must take to get that effect, but maybe they also add some cornmeal to help
out in the batter. I must search for it in a copycat site if I can find such
a thing.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Friday, August 7, 2020 7:52 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

Frozen pizza is an abomination.  But I have decided in my old age that it
can be sort of fun, even though it's awful.  In a way, my favorite frozen
pizza has to be the Costco brand.  You get a whole bunch of them for real
cheap.  They are perfectly horrible, probably the worst ones of them all.
But for some reason, I sort of like that brand anyway.  Maybe it's because
they don't pretend that the crust is any good, so it doesn't gum up like
most of the others.  

There are recipes these days for pizza crust made with plain, full-fat
yogurt and self-rising flour.  It takes a lot of mixing, but doesn't take as
long as the kind with the yeast.  It isn't as good either, but it is quite
acceptable.  


-Original Message-
From: Cookinginthedark  On Behalf Of
diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 6:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy? 

-Original Message-----
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if not,
use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie sheet
with an edge to a pizza pan, pie tin, or whatever works with your pitas.
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface
of the pan. Flip the pita making sure there is enough oil to coat the second
side, but not as generously as the first side. Flip it one more time so the
less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover
all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it
all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
scoops to cover the crust. 
Layer 5 was a sausage patty that was cooked in the microwave and then broken
up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each. 
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly
well done like I do, put it on top. If you like it less done then put it
under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold
oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will
be many more of these in my future!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

I love these stories. We can immagine ourselves sitting around a table of
food that we all cooked just telling our stories. How fun!

On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:
> When I was a child, we lived in a little trailer house. I had a little
potty chair in a shed om the porch, but I suppose my parents used an out
house. I don't know what my mother did with the laund

Re: [CnD] Homemade Pizza almost

[Pamela Fairchild via Cookinginthedark]

The crust crisps nicely on the edge. It would crisp all over if I weren't so
generous with my toppings. If you go easy on the sauce, and just add
pepperoni, it gets nice and crispy with the cheese. With the olives sausage
and onions, it doesn't get as crisp, but you can pick it up and eat it
without it getting floppy. The oil is what helps it to get more crispy. One
pita crispins if you skip the sauce and just do pepperoni and cheese. With
all the things I add, the two crust idea really helps. I love the cheese
between. I may also experiment with flour tortillas or a combination of pita
for the first layer and flour tortilla for the third. With fewer toppings
the cooking time can be cut to 10 or 15 minutes. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Friday, August 7, 2020 7:22 PM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Homemade Pizza almost

I certainly haven't found any frozen pizza that I like. This looks like all
kinds of possibilities. Does the crust get crispy? 

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Friday, August 7, 2020 5:26 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: [CnD] Homemade Pizza almost

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if not,
use the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie sheet
with an edge to a pizza pan, pie tin, or whatever works with your pitas.
Those all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface
of the pan. Flip the pita making sure there is enough oil to coat the second
side, but not as generously as the first side. Flip it one more time so the
less oily side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover
all the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it
all sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full
scoops to cover the crust. 
Layer 5 was a sausage patty that was cooked in the microwave and then broken
up to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each. 
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly
well done like I do, put it on top. If you like it less done then put it
under your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold
oven rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will
be many more of these in my future!

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

I love these stories. We can immagine ourselves sitting around a table of
food that we all cooked just telling our stories. How fun!

On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:
> When I was a child, we lived in a little trailer house. I had a little
potty chair in a shed om the porch, but I suppose my parents used an out
house. I don't know what my mother did with the laundry. There was a storm,
and the roof of the house caved in right above me because of the weight of
the snow. Then we moved into a real house. I loved that house. The back yard
was literally carved out of the forest. There were birds galore in and over
the back yard, and across the gravel road that went through the community. I
used to walk up the road to a neighbor's house. She had a washboard to cope
with her laundry. My mother got a ringer washer, and finally a regular
washer and dryer, which we had until we sold the house on Arthur Street.
They don't make appliances as durable now as they used to!
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Aug 6, 2020 6:38 AM, Pamela 
> Fairchild
via Cookinginthedark  wrote:
>> Oh, yes, I remember ringer washers and hanging my clothes on the 
>> clothes line outside, and on a wooden rack in the house in winter. I 
>> am so grateful to live in this country, and in this day and age with 
>> modern conveniences. I can remember outhouses in my youth, and wood 
>> heating stoves and coa

[CnD] Changing those darned subject lines

[Pamela Fairchild via Cookinginthedark]

Oh, I'm hopeless! I remembered to change the subject line but forgot to delete 
all the messages below my pizza message. I would say I will do better, but 
memory or age seems to make this a proverbial problem for me so I won't suggest 
promises I probably can't keep--but I do try, really!

Pamela Fairchild 


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Cookinginthedark@acbradio.org
http://acbradio.org/mailman/listinfo/cookinginthedark

[CnD] Homemade Pizza almost

[Pamela Fairchild via Cookinginthedark]

DOUBLE CRUST PITA PIZZA

2 pitas, any size you choose but both should be the same size, or if not, use 
the larger pita on the bottom.
Olive oil
Cheese or cheeses of choice
Pizza sauce of choice or use any pasta sauce you like, or spaghetti sauce
Any toppings of choice

Choose a pan to cook the pizza in or on. These may range from a cookie sheet 
with an edge to a pizza pan, pie tin, or whatever works with your pitas. Those 
all come in different sizes.
Generously oil your pan, then let the larger pita rest on the oily surface of 
the pan. Flip the pita making sure there is enough oil to coat the second side, 
but not as generously as the first side. Flip it one more time so the less oily 
side is on top.
Put cheese slices on the pita for the second layer. Make certain to cover all 
the pita well to within 1/8 inch of the border.
Layer 3 is the second pita. Press it down firmly against the cheese so it all 
sticks together when the cheese melts.
Layer 4 is the sauce. I put it on with an ice cream scoop and used 3 full 
scoops to cover the crust. 
Layer 5 was a sausage patty that was cooked in the microwave and then broken up 
to a crumble. Best to use 2 breakfast patties here.
Layer 6 was onions cooked in the same way, I used half an onion and it was a 
Vidalia.
Layer 7 was black olives, I used 10 that I cut up into 3 slices each. 
Layer 8 was a thin layer of grated cheese, about the same amount in layer 2 
where I used the slices.
Layer 9 was pepperoni, and I was generous with that. If you like it slightly 
well done like I do, put it on top. If you like it less done then put it under 
your last cheese layer.
Cook in a toaster oven at 400 degrees for 20 minutes. I put it in the cold oven 
rather than preheating, and it worked fine.
I had to let this cool a bit before cutting. It turned out great. There will be 
many more of these in my future!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Friday, August 7, 2020 3:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

I love these stories. We can immagine ourselves sitting around a table of food 
that we all cooked just telling our stories. How fun!

On 8/6/2020 10:58 PM, Carol Ashland via Cookinginthedark wrote:
> When I was a child, we lived in a little trailer house. I had a little potty 
> chair in a shed om the porch, but I suppose my parents used an out house. I 
> don't know what my mother did with the laundry. There was a storm, and the 
> roof of the house caved in right above me because of the weight of the snow. 
> Then we moved into a real house. I loved that house. The back yard was 
> literally carved out of the forest. There were birds galore in and over the 
> back yard, and across the gravel road that went through the community. I used 
> to walk up the road to a neighbor's house. She had a washboard to cope with 
> her laundry. My mother got a ringer washer, and finally a regular washer and 
> dryer, which we had until we sold the house on Arthur Street. They don't make 
> appliances as durable now as they used to!
>
> Carol Ashland
> carol97...@gmail.com
> Sent from my BrailleNote Touch+On Aug 6, 2020 6:38 AM, Pamela Fairchild via 
> Cookinginthedark  wrote:
>> Oh, yes, I remember ringer washers and hanging my clothes on the 
>> clothes line outside, and on a wooden rack in the house in winter. I 
>> am so grateful to live in this country, and in this day and age with 
>> modern conveniences. I can remember outhouses in my youth, and wood 
>> heating stoves and coal stoves where only one room of the house was 
>> heated. I remember coming to the living room to get dressed where it 
>> was warmer, and when the electricity wasn't always reliable. Now we 
>> are very spoiled in many ways. I for one don't have the physical strength of 
>> my older relatives. I don't have to work as hard.
>> We wouldn't have survived when I was young if we had not grown a 
>> garden and put food up for the winter by canning it or drying it. I 
>> remember when my grandmother got her first freezer. It lived outside 
>> on the front porch, which was covered, but open to the wind.
>>
>> Pamela Fairchild
>> 
>>
>> -Original Message-
>> From: Cookinginthedark On Behalf Of meward1954--- via 
>> Cookinginthedark
>> Sent: Wednesday, August 5, 2020 8:58 PM
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] Matches and irrational fears
>>
>> OMG!  My washboard was actually stone, a shallow stone basin with 
>> places for the water to come out and a drain in the middle.  There 
>> was a bigger basin to the side where you could soak the clothes.
>>
>

Re: [CnD] Matches and irrational fears

[Pamela Fairchild via Cookinginthedark]

I wouldn't trade the lessons learned from my early experiences either. In
some ways because of those early experiences in the country, with real
animals and plants and harvesting food, butchering cows and chickens, I knew
a lot of practical things that the other blind children at school didn't
know. I think it prepared me more for the world in many ways.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 8:30 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

Wow, this brings back a memory. When I lived in Mexico, I learned to wash my
clothes with a wash board. The gas stove was also different because you had
to buy the gas in tanks and connect them to the stove. I ex in-laws would do
that thank God. There were people who would go through the colonia and yell
out what they had, for example, gas, water, yams, the postman with the mail
etc.

We went to the store every day to buy meat and veges as there wasn't a
refrigerator in the house. If there wasn't money to pay for electricity,
well it just plain got turned off, no compromising until it was paid. 
Those were the days, but I wouldn't trade them for anything, or the lessons
I learned.

On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:
> Regarding getting the match to the gas flame, my burner was a very 
> cheap little thing.  It is possible that the reason I didn't have much 
> trouble with that part is that it was not what I was afraid of.  But I 
> know these gas things come in lots of configurations.  Actually, it 
> had a disturbing history.  I bought it from another Peace Corps 
> Volunteer who had been killed in a bus accident.  His brother came to 
> take care of his things and visit with us.
>
> I had an electric range top before the gas one, but it had died.  That 
> electric burner was actually quite a bit more dangerous than the gas 
> one was.  As I found out when it died on me.  Nearly caught the table on
fire.
> I was actually too scared to react.  So I had to buy a gas one no 
> matter what.
>
> When I moved back here to Texas, it was as though I had never been 
> through any of that.
>
> There are still so many parts of the world where most people don't 
> have access to the conveniences we take for granted here.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Immigrant via Cookinginthedark
> Sent: Wednesday, August 5, 2020 3:07 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Matches and irrational fears
>
> As far as matches - for me it was not a fear of matches themselves, it 
> was simple inability to work with them. I would start a gas burner, 
> strike a match away from the stove so I wouldn't cause a gas 
> explosion, and when I tried to bring the match to the burner to light 
> the flame, the match would burn in my fingers faster than I was able 
> to bring it to the burner, and I would instinctively drop it onto the 
> stove surface between burners. That was before I came to America. I am
glad my stove now has electric ignition.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of
> meward1954--- via Cookinginthedark
> Sent: Wednesday, August 5, 2020 10:12 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: [CnD] Matches and irrational fears
>
> I used to have to light my burners with a match back when I lived in 
> Ecuador.  I had to work with a friend to light them because I was so 
> afraid of them.  She spent several hours with me getting me over my 
> fear.  I'll never forget it.
>
> I had to  light the match and then light the stove with the lit match, 
> which all my sighted friends said was more scary than lighting the match
itself.
> I had to do this or go hungry.  It was that simple.
>
> But guess what?  Now that I am back in Texas, I am just as much afraid 
> of lighting matches as I was before.  I am also afraid of my Instant 
> Pot.  Even though I used a regular pressure cooker in Ecuador almost 
> every day.  In fact, I may have used the regular pressure cooker two 
> or three times on some days.  But now, I am terrified of even my very 
> safe Instant Pot.  I guess I am going to have to make myself use it a 
> few times to get over this.  And I will have to keep using it.
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Ron Kolesar via Cookinginthedark
> Sent: Tuesday, August 4, 2020 10:08 PM
> To: cookinginthedark@acbradio.org
> Cc: Ron Kolesar 
> Subject: Re: [CnD] Preferred cooking methods
>
> I don't use the oven top as well.
> With the island that came with the house.
> The gas admitter burned out.
> So, to use the oven these days you need to strike the stove with a match.
> So, that's out for me and the toaster oven and microwave is over used.
> SMILES.
> Ron
>
> -Original Message-
> From: Immigrant via Cookinginthedark
> Sent: Mo

Re: [CnD] Matches and irrational fears

[Pamela Fairchild via Cookinginthedark]

Oh, yes, I remember ringer washers and hanging my clothes on the clothes
line outside, and on a wooden rack in the house in winter. I am so grateful
to live in this country, and in this day and age with modern conveniences. I
can remember outhouses in my youth, and wood heating stoves and coal stoves
where only one room of the house was heated. I remember coming to the living
room to get dressed where it was warmer, and when the electricity wasn't
always reliable. Now we are very spoiled in many ways. I for one don't have
the physical strength of my older relatives. I don't have to work as hard.
We wouldn't have survived when I was young if we had not grown a garden and
put food up for the winter by canning it or drying it. I remember when my
grandmother got her first freezer. It lived outside on the front porch,
which was covered, but open to the wind.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, August 5, 2020 8:58 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Matches and irrational fears

OMG!  My washboard was actually stone, a shallow stone basin with places for
the water to come out and a drain in the middle.  There was a bigger basin
to the side where you could soak the clothes.  

We had those gas things, too.  I lived with another woman for a while in a
set of rooms, not connected, on the top floor of a building.  It was not
really safe.  I should have told her no.  Anyway, one night, somebody came
up all those stairs and stole my gas tank.  I tried to make coffee in the
morning and could not light the stove.  No gas.  Literally no gas.  I cried,
cursed, and moaned  multilingually.  

I had electricity most of the time, though it sometimes went off.  Same with
the water.  Sometimes during the summer, there was not enough water pressure
to get the water up to our apartment, this was another roommate.  So we had
to carry jugs and buckets up those uneven stairs.  I couldn't do it now.  I
am such a chicken now.

I was lucky living in the mountains. It was cold enough that I could safely
keep cooked food for a couple of days.  But if it had meat, it had to be
boiled every twelve hours or else thrown away.  I never ever cooked chicken
at home.  I didn't trust it.  That is what restaurants were for.  Yes, we
had restaurants.  

Those were definitely the days. 





-Original Message-
From: Cookinginthedark  On Behalf Of
Linda S. via Cookinginthedark
Sent: Wednesday, August 5, 2020 7:30 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Matches and irrational fears

Wow, this brings back a memory. When I lived in Mexico, I learned to wash my
clothes with a wash board. The gas stove was also different because you had
to buy the gas in tanks and connect them to the stove. I ex in-laws would do
that thank God. There were people who would go through the colonia and yell
out what they had, for example, gas, water, yams, the postman with the mail
etc.

We went to the store every day to buy meat and veges as there wasn't a
refrigerator in the house. If there wasn't money to pay for electricity,
well it just plain got turned off, no compromising until it was paid. 
Those were the days, but I wouldn't trade them for anything, or the lessons
I learned.

On 8/5/2020 4:23 PM, meward1954--- via Cookinginthedark wrote:
> Regarding getting the match to the gas flame, my burner was a very 
> cheap little thing.  It is possible that the reason I didn't have much 
> trouble with that part is that it was not what I was afraid of.  But I 
> know these gas things come in lots of configurations.  Actually, it 
> had a disturbing history.  I bought it from another Peace Corps 
> Volunteer who had been killed in a bus accident.  His brother came to 
> take care of his things and visit with us.
>
> I had an electric range top before the gas one, but it had died.  That 
> electric burner was actually quite a bit more dangerous than the gas 
> one was.  As I found out when it died on me.  Nearly caught the table 
> on
fire.
> I was actually too scared to react.  So I had to buy a gas one no 
> matter what.
>
> When I moved back here to Texas, it was as though I had never been 
> through any of that.
>
> There are still so many parts of the world where most people don't 
> have access to the conveniences we take for granted here.
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Immigrant via Cookinginthedark
> Sent: Wednesday, August 5, 2020 3:07 PM
> To: cookinginthedark@acbradio.org
> Cc: Immigrant 
> Subject: Re: [CnD] Matches and irrational fears
>
> As far as matches - for me it was not a fear of matches themselves, it 
> was simple inability to work with them. I would start a gas burner, 
> strike a match away from the stove so I wouldn't cause a gas 
> explosion, and when I tried to bring the match to the burner to light 
> the flame, the match would b

Re: [CnD] regarding cooking oils

[Pamela Fairchild via Cookinginthedark]

This is excellent information. I looked for something in my collection of 
articles about oils and couldn't find anything like this. Jeanne, I'm glad you 
had this or found it for us, whichever. Thank you, and I saved this. Really 
good information!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Wednesday, August 5, 2020 4:56 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] regarding cooking oils

Hi,
Here's the cooking oil information (below my name).
   Jeanne

Cooking oils pros and cons
from livestrong.com
the pros and cons of 16 different cooking fats and oils Overview Cooking fats 
come from animal sources and are solid at room temperature, while oils are 
extracted from a variety of plants, seeds and vegetables and are liquid at room 
temperature (with the exception of some tropical oils including coconut, palm 
and palm kernel oil, which can be solid, semisolid or liquid at room 
temperature). When choosing a cooking fat or oil, it’s important to consider 
how the oil holds up to temperature or it’s smoke point, the temperature at 
which the oil begins to create smoke and break down. You also need to consider 
whether or not you want it to add flavor to your food and the overall 
healthfulness of the oil’s nutrition profile. With the exception of butter, 
oils and fats contain no carbohydrate or protein, and the discussion of the 
healthfulness of an oil is centered mostly on the types of fat it contains. 
Read on to learn more about 16 types of cooking oils and their recommended uses.

1. Coconut oil comes from the meat of coconuts, and about 86 percent of the fat 
is of the saturated type. It’s a favorite among health-conscious eaters for its 
high concentration of medium chain triglycerides (MCTs). The body burns MCTs 
immediately for fuel, decreasing the likelihood that they will be stored as 
fat. There is also some evidence that MCTs boost metabolism and promote satiety 
(a feeling of fullness). Coconut oil is relatively heat stable and resistant to 
rancidity. When you see “virgin” on the label, this means the oil is extracted 
from the coconut without use of high temperature or chemicals and can withstand 
baking and light sauteing temperatures up to 350 degrees Fahrenheit. If you’re 
looking for something that can take a little more heat, refined coconut oil, 
which is extracted from dry coconut meat and purified using chemical solvents, 
can hold up in temperatures as high as 425 degrees Fahrenheit and typically 
carries less flavor. Recommended brands: Trader Joe’s Organic Virgin Coconut 
Oil and Nutiva Organic Virgin Coconut Oil


2. Walnut Oil
Walnut oil has a rich, nutty taste you would expect from the oil of 
cold-pressed walnuts. Since two-thirds of the fat in walnut oil is of the 
fragile polyunsaturated variety (meaning it’s easily damaged with exposure to 
heat), walnut oil is not recommended for cooking. Instead, use this oil for 
salad dressings and cold prep. Walnut oil should be stored in the refrigerator 
and will last up to six months. Just like the nut of its origin, walnut oil has 
also been show to reduce the risk of heart disease. In a small 2010 study 
published in the Journal of the American College of Nutrition, Pennsylvania 
State University researchers found consuming walnuts and walnut oil helped 
reduce resting blood pressure as well as blood pressure in response to stress. 
Recommended brands: La Tourangelle Roasted Walnut Oil and International 
Collection Walnut Oil3.

3. Sunflower Oil
Sunflower oil is extracted from sunflower seeds and is a good source of vitamin 
E. A tablespoon of the oil provides about 40 percent of your daily needs. 
Sunflower oil can be found in high oleic, linoleic or partially hydrogenated 
forms. High oleic sunflower seed oil contains more than 70 percent of the 
monounsaturated fats that are known to improve blood cholesterol levels, lower 
blood pressure and reduce the risk of heart disease. However, approximately 65 
percent of the fat in the linoleic variety is linoleic acid (LA), an omega-6 
fat that most Americans consume too much of through processed foods. The 
partially hydrogenated version may contain trans fats, which worsen blood 
cholesterol levels, increase inflammation and contribute to insulin resistance 
and overall risk of diabetes and heart disease. If you’re going to cook with 
sunflower oil, stick to the high oleic variety. The average smoke point is 
about 460 degrees Fahrenheit.
Recommended brands: Spectrum Naturals High Heat Sunflower Oil, Smude’s 
Cold-Pressed High Oleic Sunflower Oil

4. Flaxseed Oil
“Flaxseed oil is a great vegan source of omega-3 fatty acids,” says Olivia 
Martino, registered dietitian and owner of Nourish Northwest, a nutrition and 
fitness center in Portland, Oregon. “Omega-3s are powerful anti-inflammatory 
agents, reducing risk of heart disease, stroke and cancer while also improving 
brain fun

Re: [CnD] Microwave tuna casserole

[Pamela Fairchild via Cookinginthedark]

Karen, I love how you write recipes. It is my preferred Braille method
because it takes up the least amount of space, and is how I was taught to
write recipes in school. But I'll take recipes in any form. I must say, if I
have any grits I will try the company grits recipe you sent. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Karen Delzer via Cookinginthedark
Sent: Wednesday, August 5, 2020 12:22 PM
To: cookinginthedark@acbradio.org
Cc: Karen Delzer 
Subject: Re: [CnD] Microwave tuna casserole

Here's a recipe I copied awhile back:

Company Grits

2 cups cooked grits
Oz5 evaporated milk
Salt and pepper to taste
Tbsp2 butter
4 eggs, beaten
Lb1/2 sharp cheddar cheese, grated

Preheat oven to dg350.  Add all ingredients to grits and place in buttered
baking dish and Bake until high and brown about min30.  Serve at once.
Serves 6.




Karen

At 07:38 AM 8/5/2020, you wrote:
>Hi. I too love grits. I make them on the stove but you can make them in 
>the microwave. I put one half cup of grits in a pan and add two cups of 
>water. I also add salt and pepper plus a generous amount of butter. I 
>stir all of this around until the grits absorb the water and the sound 
>you hear from the cooking changes. But, I have also bought instant 
>grits followed the directions and cooked them in the microwave about 
>thirty seconds or until the texture is right. Of course you can make 
>those grits patties probably by adding an egg, green onions or however 
>you make them. I have never done it and can only suspect you add more 
>butter and bake them in a greased pan or dish for a while until they 
>are done. I used to fry up corn meal mush which is similar. I don't 
>know if this helps but I agree that grits are essencial to happiness. 
>We mix them with scrambled eggs and find true food perfection. Good 
>luck and have fun Sent from my iPhone > On Aug 4, 2020, at
>7:53 PM, Ron Kolesar via Cookinginthedark 
> wrote: > > Here's from one grits 
>lover to another. > In short, how do you do it? > I haven't had grits 
>in a long time. > I also love fried grit patties. > They're like grit 
>hash browns. > If your tips and tricks for making grits aren't to 
>tricky and can be done in the toaster oven and or the microwave oven? > 
>Please share. > Ron KR3DOG > > -Original Message- From:
>Evelyn via Cookinginthedark > Sent: Saturday, August 1, 2020 23:42 > 
>To:
>cookinginthedark@acbradio.org > Cc: Evelyn >
>Subject: Re: [CnD] Microwave tuna casserole > > I'm the same way.  I'm 
>glad this topic came up because while I make grits for our breakfast 
>fairly often I haven't had polenta in ages so I'll need to correct that 
>very soon.  Since we're talking about corn. I have to say the corn on 
>the cob has been exceptionally yummy this summer.  I love the stuff! > 
>> > > -Original
>Message- > From: Cookinginthedark
> On Behalf Of Linda S. via 
>Cookinginthedark > Sent:
>Saturday, August 01, 2020 7:46 PM > To: 
>cookinginthedark@acbradio.org > Cc: Linda S. 
> > Subject: Re: [CnD] Microwave tuna caserole 
>> > Oh, I love everything with corn; tortillas, pollenta etc. > > One 
>of my dreams/fantasies is to have a little angel on my shoulder so we 
>could just go aisle by aisle in the grocery store, and the little angel 
>would tell me everything that is there. (smile) > >> On 8/1/2020 6:25 
>PM,
>diane.fann7--- via Cookinginthedark wrote: >> Hi, >> >> No interest in 
>polenta, otherwise known in the South as cornmeal mush. (smile) I am 
>really interested in the pasta. Happy to know gemelli is included. I'll 
>be looking for them.
>Thanks. >> >> Diane >> >> -Original
>Message- >> From: Cookinginthedark 
> On >> Behalf Of Linda S. via 
>Cookinginthedark >> Sent:
>Saturday, August 1, 2020 8:45 PM >> To: 
>cookinginthedark@acbradio.org >> Cc: Linda S. 
> >> Subject: Re: [CnD] Microwave tuna caserole 
>>> >> Hi
>Dianne: >> >> >> So, I gave you a little misinformation. The pollenta 
>we bought isn't microwavable, however, there are three types of pasta 
>you can microwave. >> Rotini, elb ow mac, and/r gemmelly. Gimelly is 
>like a twisty pasta.
>You only microwave them for one minute. Hope this helps. >> >> Sorry 
>for the misinformation. >> >>> On 8/1/2020 4:57 PM,
>diane.fann7--- via Cookinginthedark wrote: >>> Linda, >>> >>> I have 
>had microwave rice in a pouch. I heard about pasta, but, didn't know 
>where to look for it. Is all that other stuff you mentioned in pouches 
>like the rice?
>Thanks. >>> >>> Diane >>> >>> -Original
>Message- >>> From: Cookinginthedark 
> On >>> Behalf Of Linda S. via 
>Cookinginthedark >>>
>Sent: Saturday, August 1, 2020 7:39 PM >>> To: 
>cookinginthedark@acbradio.org >>> Cc: Linda S. 
> >>> Subject: Re: [CnD] Microwave tuna 
>caserole >>> >>> There are so many things you can buy now that can be 
>microwaved. You can buy quinoa, rigatoni, instant rice, brown and 
>white, basmadi and jasmine and even pollenta. Amazing, especially on 
>the

Re: [CnD] Grits was Re: Microwave tuna casserole

[Pamela Fairchild via Cookinginthedark]

I like mine like you, Lisa, but I enjoy them with butter too. Same with
rice. I am more than hopeless because I like them both ways, and sometimes
even with butter and a little sugar, and even with fresh fruit cut up in
them, like peaches or strawberries, or blueberries in the summer.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Lisa Belville via Cookinginthedark
Sent: Wednesday, August 5, 2020 11:12 AM
To: cookinginthedark@acbradio.org
Cc: Lisa Belville 
Subject: [CnD] Grits was Re: Microwave tuna casserole

Oh you guys, I'm such a transgressive grits eater.?? I like mine sweet like
oatmeal.?? I add butter and sweetener and sometimes even some cinnamon.?? I
didn't realize until a few years ago that I was eating them the quote wrong
way quote.?? I didn't grow up in the deep south, but my parents are from
Southern Ohio and I'm from Southern IL and I lived in Florida for a bit, so
I'm not sure how I got started eating them that way.?? It tastes really
good, though.?? LOL


Lisa



On 8/5/2020 9:39 AM, meward1954--- via Cookinginthedark wrote:
> Love those grits!
>
> I make garlic cheese grits. Which is exactly what it sounds like, ad the
garlic powder early but the butter and cheese when the grits are done.  I
will also copy out a lovely grits casserole recipe if anybody is interested.
I stole it from an NFB cookbook.  Never tried doing it in the microwave, so
I can't say anything about that.
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Janet Brown via Cookinginthedark
> Sent: Wednesday, August 5, 2020 9:36 AM
> To: cookinginthedark@acbradio.org
> Cc: Janet Brown 
> Subject: Re: [CnD] Microwave tuna casserole
>
> Hi.
>
> I too love grits. I make them on the stove but you can make them in the
microwave. I put one half cup of grits in a pan and add two cups of water. I
also add salt and pepper plus a generous amount of butter. I stir all of
this around until the grits absorb the water and the sound you hear from the
cooking changes.
> But, I have also bought instant grits followed the directions and cooked
them in the microwave about thirty seconds or until the texture is right.
> Of course you can make those grits patties probably by adding an egg,
green onions or however you make them. I have never done it and can only
suspect you add more butter and bake them in a greased pan or dish for a
while until they are done. I used to fry up corn meal mush which is similar.
I don't know if this helps but I agree that grits are essencial to
happiness. We mix them with scrambled eggs and find true food perfection.
>
> Good luck and have fun
>
> Sent from my iPhone
>
>> On Aug 4, 2020, at 7:53 PM, Ron Kolesar via Cookinginthedark
 wrote:
>>
>> ???Here's from one grits lover to another.
>> In short, how do you do it?
>> I haven't had grits in a long time.
>> I also love fried grit patties.
>> They're like grit hash browns.
>> If your tips and tricks for making grits aren't to tricky and can be done
in the toaster oven and or the microwave oven?
>> Please share.
>> Ron KR3DOG
>>
>> -Original Message- From: Evelyn via Cookinginthedark
>> Sent: Saturday, August 1, 2020 23:42
>> To: cookinginthedark@acbradio.org
>> Cc: Evelyn
>> Subject: Re: [CnD] Microwave tuna casserole
>>
>> I'm the same way.  I'm glad this topic came up because while I make grits
for our breakfast fairly often I haven't had polenta in ages so I'll need to
correct that very soon.  Since we're talking about corn. I have to say the
corn on the cob has been exceptionally yummy this summer.  I love the stuff!
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of Linda S. via Cookinginthedark
>> Sent: Saturday, August 01, 2020 7:46 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Linda S. 
>> Subject: Re: [CnD] Microwave tuna caserole
>>
>> Oh, I love everything with corn; tortillas, pollenta etc.
>>
>> One of my dreams/fantasies is to have a little angel on my shoulder 
>> so we could just go aisle by aisle in the grocery store, and the 
>> little angel would tell me everything that is there. (smile)
>>
>>> On 8/1/2020 6:25 PM, diane.fann7--- via Cookinginthedark wrote:
>>> Hi,
>>>
>>> No interest in polenta, otherwise known in the South as cornmeal mush.
(smile) I am really interested in the pasta. Happy to know gemelli is
included. I'll be looking for them. Thanks.
>>>
>>> Diane
>>>
>>> -Original Message-
>>> From: Cookinginthedark  On 
>>> Behalf Of Linda S. via Cookinginthedark
>>> Sent: Saturday, August 1, 2020 8:45 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Linda S. 
>>> Subject: Re: [CnD] Microwave tuna caserole
>>>
>>> Hi Dianne:
>>>
>>>
>>> So, I gave you a little misinformation. The pollenta we bought isn't
microwavable, however, there are three types of pasta you can microwave.
>>> Rotini, elb ow mac, and/r gemmelly. Gimelly is like a twisty pasta. You
only microwave them for one minute. Hope this helps.
>>>
>>> Sorry for the mis

Re: [CnD] Italian Style Homemade Sausages With Cheese

[Pamela Fairchild via Cookinginthedark]

Oh, if you translated it I understand why you might have come up with
plastic wrap in translating. As has been suggested, parchment paper or foil
would be safer to eat from than plastic wrap even if that didn't melt. I
would be worried about plastic chemicals leaching into the food, but what do
I know? 
When I try this recipe, and I will, I'll put a couple of the sausages on a
pan, probably in a pie tin, lightly greased or sprayed with vegetable oil,
and cook them as a sample before continuing to cook the batch. That will
tell me if they tend to stick or not, how long my oven needs to cook them
properly, how well they stay together once cooked, how much they spread, and
more that I'm not remembering now. I can also adjust the spices before
continuing to cook them. At the same time I can cook a couple in the
microwave and discover whether or not I even need to use the oven at all.
Since, if I remember right, this recipe was both pork and turkey, it
shouldn't stick. But I may be mixing this up with another recipe that was
sent in. I didn't take time to check while writing this email. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 8:07 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] Italian Style Homemade Sausages With Cheese

There is oven-safe plastic wrap, but I am wondering if foil wouldn't be a
better wrapper. I translated this recipe, and the words that literally mean
"food film" I translated as plastic wrap, but maybe foil is a better
alternative.

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Re: [CnD] Italian Style Homemade Sausages With Cheese

[Pamela Fairchild via Cookinginthedark]

Won't plastic wrap melt at 350 degrees? Or maybe I should ask what brand of
plastic wrap can withstand 350 degree temperatures?

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Sunday, August 2, 2020 6:32 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: [CnD] Italian Style Homemade Sausages With Cheese

Italian Style Homemade Sausages With Cheese
18 ounces ground pork
7 ounces ground turkey
7 ounces sour cream
7 ounces half and half
1 tablespoon Italian seasoning
3-1/2 ounces Parmesan cheese
Salt and pepper to taste
Combine ground meats, add sour cream, Italian seasoning, salt and pepper.
Process in a blender to combine. Pour in cream and blend for a minute until
uniform. Cut cheese into very small dice and stir into the meat mixture,
using a spoon. Place 4-5 tablespoons of meat mixture onto a sheet of plastic
wrap and roll into a sausage, forming plastic wrap around it like a candy
wrapper. To be safer, wrap meat into a double layer of plastic. Make
remaining sausages in the same manner. Arrange sausages in an ungreased
baking pan. Bake for 30-35 minutes at 350 degrees. Remove plastic wrap.

-Original Message-
From: Cookinginthedark  On Behalf Of
Drew Hunthausen via Cookinginthedark
Sent: Sunday, August 2, 2020 6:06 PM
To: cookinginthedark@acbradio.org
Cc: Drew Hunthausen 
Subject: [CnD] ground turkey

Hey list,

Looking for your favorite ground turkey recipes. Crock pot, oven, stove or
whatever. Thanks so much!

 

Drew Hunthausen

The No Excuses Blind Guy

#1 Blind and Hearing Impaired Motivational Speaker, Triathlete,

& International Best Selling Author

 

Get my free guide, The Five Keys To Living A No Excuses Life Filled With
Joy, Peace, and Prosperity!

http://DrewsInspirations.com  

 

To book Drew for your event go to

http://bookdrew.com  

(714) 296-7111

 

With an Attitude of Gratitude and no excuses, The Best Is Yet To Come!

http://NoExcusesBlindGuy.com

 

 

 

 

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Re: [CnD] using the Yumley website

[Pamela Fairchild via Cookinginthedark]

Thank you. But I don't like all the ads there so I won't be visiting. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Immigrant via Cookinginthedark
Sent: Thursday, July 30, 2020 4:24 PM
To: cookinginthedark@acbradio.org
Cc: Immigrant 
Subject: Re: [CnD] using the Yumley website

Make sure to type 2 M's: yummly.com. If you type only 1 M, you get into the
site you described.

-Original Message-
From: Cookinginthedark  On Behalf Of
Pamela Fairchild via Cookinginthedark
Sent: Thursday, July 30, 2020 3:39 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] using the Yumley website

I looked at it very briefly just now, and the website said at its top, This
domain might be for sale. Then I saw several ads. I tried to get to recipes
and it didn't let me. It went into something that wanted me to fill out a
form and I saw it was one of said ads. I got out of there quickly. I
wouldn't trust it.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Thursday, July 30, 2020 2:41 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] using the Yumley website

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
   Jeanne
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Re: [CnD] using the Yumley website

[Pamela Fairchild via Cookinginthedark]

I looked at it very briefly just now, and the website said at its top, This
domain might be for sale. Then I saw several ads. I tried to get to recipes
and it didn't let me. It went into something that wanted me to fill out a
form and I saw it was one of said ads. I got out of there quickly. I
wouldn't trust it.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Jeanne Fike via Cookinginthedark
Sent: Thursday, July 30, 2020 2:41 PM
To: cookinginthedark@acbradio.org
Cc: Jeanne Fike 
Subject: [CnD] using the Yumley website

Hi everyone,
Has anyone used the Yumley website? What do you think of it and is it
accessible?
One of my daughters uses it for recipes.
   Jeanne
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Re: [CnD] Help! Tofu!

[Pamela Fairchild via Cookinginthedark]

It seems to me if you don't like it you would want a bit of that cardboard
taste. That way your husband won't like it either and you can forget about
the stuff! I'm with you. I don't like it either. I tolerate it just to be
polite but won't bother to cook and eat it on my own. It is ok not to like
everything you come in contact with.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Monday, July 27, 2020 6:45 PM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: [CnD] Help! Tofu!

So here's the thing. I really hate Tofu! I've tried it in restaurants where,
presumably, they know what they are doing. And to me, it always tasted like
cardboard.

But Walmart messed up our order and I ended up with two large containers of
extra-firm tofu.

I tried to talk my husband in to feeding it to our dogs, but he wants me to
try cooking it and see if he likes it.

What can you suggest I do with it that is simple, foolproof and won't
require another grocery order? Oh and that won't taste like cardboard!

--Debee

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Re: [CnD] Baking bread by hand

[Pamela Fairchild via Cookinginthedark]

Two days ago, day before yesterday, I did something I have not done for
quite some time, made pancakes. I had been wanting them for quite a while
and finally took the time. I got 10 pancakes from the batch and had only one
of those I wouldn't have wanted to serve to a sighted person. I was very
pleased with my patience to let the first side cook enough before flipping.
I was also gratified by the fact that the pancakes landed in the pan, flat,
without part of the pancake trying to climb out over one side or other of
the pan. Last night my friend, Amy came over and we warmed up pancakes and
ate them with butter and cut up pieces of nectarine. I mixed a little sugar
with my fruit, about a teaspoon, with one big nectarine. Amy chose to avoid
the sugar with hers. I don't add sugar to fruit most of the time so it was a
real treat for me to do that. I used a teaspoon from the table and kept it
below the top so I wouldn't spill. So I really was justified in my
measurement guess. Tableware can be bigger than actual teaspoon measures,
but since I didn't fill it completely . . . I liked the results so well I
had another one for breakfast this morning.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Thursday, July 23, 2020 11:41 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Baking bread by hand

I can't help but put in a plug for trying out baking by hand.  Baking bread
by hand is so satisfying.  Though I am pretty terrible at shaping.  My
loaves are not always as pretty as the ones that I imagine are in pictures.
Kneading bread is a very tactile activity.  I recommend that people try it.
It is extremely blind-friendly.  Even if I do suck at shaping, I still get
my uneven, lopsided loaves baked.  The bread still gets eaten.  

If I had to think of a very blind-friendly activity for building
self-confidence without inducing a lot of fear, baking bread would probably
be it.  
I'm recommending it as a good Covid19 activity that can be done no matter
how little vision you have.
-Original Message-
From: Cookinginthedark  On Behalf Of
Marie Rudys via Cookinginthedark
Sent: Thursday, July 23, 2020 8:35 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Question about the bread machine.

I had an Ultimate Breadman bread machine for a while, but I got rid of it
because it is not accessible for a blind person.  It was purchased in the
late 1990's during a second unhappy marriage I walked out on in 1997.  I did
not want that machine taking up space in my closet, so in 2008, I donated it
to a thrift shop.  I don't want another one.

There is a cookbook which has recipes for different types of bread machines
on Bard, but it is in electronic braille.  I never found an audio version of
the book.  It does not mention how accessible they may or may not be, as it
is not written for the blind.

I am sorry this is not very helpful, but it gives you an idead what I have
encountered.  Also bread machines emits high-pitched beeps which is out of
the range of my hearing.

Marie



On Thu, Jul 23, 2020 at 4:18 AM Jennifer Thompson via Cookinginthedark <
cookinginthedark@acbradio.org> wrote:

> Hi I would love the bread machine a couple of questions?
>
> First what is the most accessible machine?
>
> Also I like to make keto bread so I do not know if it is possible to 
> make keto bread in a  bread machine?
>
> Thanks.
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] Baking bread by hand

[Pamela Fairchild via Cookinginthedark]

I have been baking more bread since the Covid-19 thing, but have always
enjoyed baking bread. Two reasons for using a bread machine though, lack of
time, and arthritis that could make your hands, elbows or shoulders too sore
to be able to do other things. That said, even the bread machine has its
learning problems. If you use one, just be certain to use a recipe developed
for the bread machine. Also be sure to use yeast formulated to be used in
the machine. They need a quick acting yeast which is a fine powder that
rises quicker. I have such a machine hiding somewhere. I think it is in a
lower kitchen cupboard behind other items, or on top of the cupboards
between the cupboard and ceiling, gathering dust. I'd have to go to the
internet for instructions because I really don't know where those are
hiding.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Deborah Armstrong via Cookinginthedark
Sent: Thursday, July 23, 2020 11:48 AM
To: cookinginthedark@acbradio.org
Cc: Deborah Armstrong 
Subject: Re: [CnD] Baking bread by hand

I agree that baking by hand is very good for the self-confidence. It's why
my Grandma taught me to do it at 7. I needed an adult to put the loaves in
the oven for me when I was little but I timed them myself, and of course I
did all the kneading and rising myself.

But I work full-time at home now and a bread machine satisfys my need for
homemade bread with minimal hassle. We dug ours out after it became hard to
get bread in the store.

My dad, who was a baker by profession teased me mercilessly about using that
machine. He never understood why someone who already knew how to do it by
hand and from scratch would want to use a machine. 

If you don't have a full-time commitment, baking bread is truly an awesome
way to spend your time!

I will however advise you to not get discouraged and read as much about the
process as you can. It's a nack that takes time to develop. Your first
loaves won't be that great.

 And there are lots of old wives tales you can ignore, such as needing to
scald milk or proof yeast in water first -- unless you use unpasteurized
milk or old yeast of course.

--Debee
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Re: [CnD] Question about Making Pikelets

[Pamela Fairchild via Cookinginthedark]

The induction stove top would be the same thing. It is also an electric
stove with a flat top. With the induction top, you can turn the burner on
but it won't heat up unless there is a pan on it. The trick is that the pan
which is on the burner has to be made of a material that attracts magnets.
The magnetic material itself is part of the burner. If you take a small
handheld magnet and put it against the bottom of the pan you want to use,
you will know the pan will work on the burner if the magnet will stic to the
pan's bottom. I'm afraid if I owned a stove like that I'd need to buy some
pans to go with it. I have a few but not enough. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Wednesday, July 15, 2020 2:56 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Question about Making Pikelets

We are having a bit of a language issue.  Two peoples separated by a common
language.  

It looks to me like an induction hob in the UK is an electric stovetop here
in the United States.  Can anybody tell me if this is correct?



-Original Message-
From: Cookinginthedark  On Behalf Of
Samuel Wilkins via Cookinginthedark
Sent: Wednesday, July 15, 2020 12:37 PM
To: cookinginthedark@acbradio.org
Cc: Samuel Wilkins 
Subject: Re: [CnD] Question about Making Pikelets

Hello Diane, a pikelet is different to a regular pancake in several ways.
It's also known as a Scottish pancake, and they are much smaller.  They are
around three to four inches in diameter, and are thicker and heavier than
standard pancakes.


An induction hob is a hob the transmits heat directly onto the base of a
pan, which makes it less likely that you'll burn yourself.  Thus, if I had
an induction hob skillet, I could use it to do light frying much more
safely.  I use a talking induction hob from Cobolt systems, I don't know if
those ones are available in the US.  Hope that helps.

On 15/07/2020 15:32, diane.fann7--- via Cookinginthedark wrote:
> Hi, Samuel,
>
> What distinguishes pikelets from regular pancakes? What is an induction
hob skillet?
>
> Diane
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Samuel Wilkins via Cookinginthedark
> Sent: Wednesday, July 15, 2020 6:05 AM
> To: cookinginthedark@acbradio.org
> Cc: Samuel Wilkins 
> Subject: Re: [CnD] Question about Making Pikelets
>
> Hello Andrew, I don't have an electric frying pan.  I have been wondering
whether to get an induction hob friendly skillet, would that work?
>
> On 15/07/2020 10:58, Andrew Niven via Cookinginthedark wrote:
>> Hi there.
>>
>> Could you use an electric frypan or skillet?
>>
>> Cheers
>>
>> Andrew
>>
>>
>> On 15/07/2020 9:56 pm, Samuel Wilkins via Cookinginthedark wrote:
>>> Hello all, I've recently been thinking about making Pikelets, also 
>>> known as Scotch Pancakes.  These require using a griddle to make 
>>> them. Is there a safer alternative to using a griddle that reduces 
>>> the possibility of burning yourself?  Would an induction hob 
>>> friendly griddle pan be better?  Thank you.
>>> ___
>>> Cookinginthedark mailing list
>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
> --
> Regards,
>
> Samuel Wilkins
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
>
--
Regards,

Samuel Wilkins

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Re: [CnD] Silicone rings

[Pamela Fairchild via Cookinginthedark]

They do work in a frying pan. I used the old metal ones there too but was 
careful to pick them up directly without sliding them around on the pan's 
surface.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, July 14, 2020 10:32 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Silicone rings

Do those silicone rings work for fried eggs as well?  I remember back in the 
day, they used to have these metal ones.  The edges were sort of sharp.  They 
would not work with any kind of coated pan.

I still like my toad-in-a-hole, but it would be nice to fry an egg without the 
bread for a change.  For anyone who doesn't know, a toad-in-a-hole is a piece 
of bread with a hole punched out in the middle.  You fry it in a pan and put an 
egg in the middle.  It is easy to turn over because the bread holds the egg 
firmly in place.  
-Original Message-
From: Cookinginthedark  On Behalf Of 
Marie Rudys via Cookinginthedark
Sent: Tuesday, July 14, 2020 2:54 AM
To: cookinginthedark@acbradio.org
Cc: Marie Rudys 
Subject: Re: [CnD] Pancakes?

I have a set of those silicone rings you can use that I put into the pan, pour 
the batter inside of it and when it spreads, it is the size of the inside of 
the silicone ring--dollar pancakes.  I turn both the ring and the pancake over. 
 You can get these silicone rings from Blind Mice Megamall.

Marie


On Mon, Jul 13, 2020 at 6:09 PM Ron Kolesar via Cookinginthedark < 
cookinginthedark@acbradio.org> wrote:

> Ok, here's my two cents on this topic.
> I purchase the frozen pancakes and brown them in the talking toaster oven.
> I love them.
> Hope this feedback helps out.
> Ron
>
> -Original Message-
> From: Sugar Lopez via Cookinginthedark
> Sent: Sunday, July 12, 2020 14:24
> To: cookinginthedark@acbradio.org
> Cc: Sugar Lopez
> Subject: [CnD] Pancakes?
>
> Good morning folks
> Just changed subject line to go with the message in the body.
> I almost missed it.
> Thanks mods for the awesome job!
> Smile
> sugar
>
> "Not that I speak in respect of want: for I have learned, in 
> whatsoever state I am, therewith to be content."
> -Philippians 4:11
> 🙏
> I appreciate your friendship/support at:
> https://www.gofundme.com/sugars-transplant-journey
> -Sugar 😘
>
>
>
> -Original Message-
> From: Cookinginthedark  On 
> Behalf Of Pamela Fairchild via Cookinginthedark
> Sent: Sunday, July 12, 2020 9:26 AM
> To: cookinginthedark@acbradio.org
> Cc: pamelafairch...@comcast.net
> Subject: Re: [CnD] Reminder of list guidelines: all members please read!
>
> I used to have lots of trouble with pancakes. I either didn't cook 
> them with enough oil so that they stuck to the pan and didn't turn 
> correctly, or I tried to turn them too early and made an equally 
> terrible mess of them.
> Now
> I wait until all the bubbles go away on top, and they are almost dry 
> but not quite. Then the spatula slides under nicely and they turn 
> correctly. If I haven't made them for a while though it may take two 
> or three to get back into the groove. The other thing is that I need 
> to keep the heat lower than my sighted friends or I tend to make burnt 
> offerings. If there is a sighted person around, if they are willing I 
> let them cook the pancakes. I am not above buying frozen pancakes and 
> heating them in the microwave. By the time I make a batch from raw 
> dough, I have too many for one and have to freeze some of them anyway, 
> refrigerate them, or feed them to the birds in my back yard. When 
> growing up it was feed them to the chickens, and other farm animals.
> Back then it was sour dough pancakes, which I love but have not kept 
> an ongoing starter for years for lack of use. There are not enough 
> people in my household to do that anymore, but one of these days I 
> will begin a new starter. The temptation is growing just like the yeast does.
>
> Pamela Fairchild
> 
>
> -Original Message-
> From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
> Sent: Sunday, July 12, 2020 11:39 AM
> To: cookinginthedark@acbradio.org
> Cc: meward1...@gmail.com
> Subject: Re: [CnD] Reminder of list guidelines: all members please read!
>
> This has not come up as a problem here, but respect for everyone is so 
> important.  I'm a pretty experienced cook for example, but there are 
> things I just don't do well.  I don't even try to accurately measure 
> small amounts of liquid, like vanilla, anymore.  I just pour over my 
> finger and hope it isn't too much.  I have never successfully made 
> pancakes, one of the first things that rehab teachers teach.  But I 
>

Re: [CnD] Measuring liquids

[Pamela Fairchild via Cookinginthedark]

Yes, a syringe will go into a vanilla bottle, but it might not go all the way 
to the bottom. You can extract the top half using your syringe though. How is 
that for a good news bad news answer?

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, July 14, 2020 10:35 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Measuring liquids

Could you get a syringe in a vanilla bottle?



-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Monday, July 13, 2020 9:02 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Measuring liquids

If you take sample bottles to your favorite pharmacy, there is a good chance 
they can find a syringe that will fit into your bottle and even reach to its 
bottom. They come in a variety of sizes and thicknesses.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Monday, July 13, 2020 8:50 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Measuring liquids

You have to be able to get the syringe into the bottle.  If you are using that 
method.  You can't get them into things like vanilla bottles.  I haven't had 
the greatest luck with the large bowl method, though other people have.  I 
still can't really tell whether I have the spoon completely full, whether I am 
tilting it, or any of that.  That's why I don't like the bowl method.  Plus, I 
don't want to wash all those extra dishes, the bowl and the funnel, and who 
knows what else.  But I am glad this method works for some people.

I used to work as a rehab teacher.  Two of the three of us were blind and one 
sighted.  We did not favor the same methods for tasks.  I thought it was 
important to tell people that if one method didn't work for them, they could 
try another one, and just because I liked it didn't mean necessarily that they 
would.  Our teaching styles were all very different.  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Monday, July 13, 2020 7:43 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Measuring liquids

Why not try to pour over a large bowl?
Or just pour in a cup

"Not that I speak in respect of want: for I have learned, in whatsoever state I 
am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘 

 

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Monday, July 13, 2020 5:33 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Measuring liquids

I guess I will need to transfer my extracts into jars. They take up more room 
that way.  I don't like that, but I guess there's nothing to do about it.

I have a kit for making my own vanilla.  The bottles are a big pain to open and 
close, but I think I could get the syringe in there if I tried.  So maybe I 
will play with the kit this year, even if in-person Christmas celebration 
doesn't really happen.




-Original Message-
From: Cookinginthedark  On Behalf Of 
Tiffany Jessen via Cookinginthedark
Sent: Monday, July 13, 2020 7:25 PM
To: cookinginthedark@acbradio.org
Cc: Tiffany Jessen 
Subject: Re: [CnD] Measuring liquids

I use a syringe as well, but the needle is removed. Then I transfer liquids 
from small narrow bottles like vanilla into a little jar, maybe the size of a 
baby food jar or smaller, it was a sample jam or mustard or something in a gift 
package, and that is wide enough for dipping the syringe. My syringe plunger is 
hashed with a knife at the teaspoon, half tablespoon, and tablespoon marks

Sent from my iPhone

> On Jul 13, 2020, at 5:05 PM, Linda S. via Cookinginthedark
 wrote:
> 
> I think if you have no vision using a syringe would be hard unless 
> maybe a
click one?
> 
>> On 7/13/2020 1:42 PM, meward1954--- via Cookinginthedark wrote:
>> Thanks, everybody.  I don't know where to find the right kind of 
>> syringe, but I will try.  They have to have a long handle though to 
>> go into a bottle of vanilla.
>> 
>>  
>> I had done the measuring over a bowl thing, but did not think of 
>> using a funnel to get the liquid back into the bottle.  Simple and 
>> low-tech does the job.  Thanks again to everybody.
>> 
>>  
>> This is why we are a community.
>> 
>>  
>>  
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mail

Re: [CnD] Measuring liquids

[Pamela Fairchild via Cookinginthedark]

If you take sample bottles to your favorite pharmacy, there is a good chance 
they can find a syringe that will fit into your bottle and even reach to its 
bottom. They come in a variety of sizes and thicknesses.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Monday, July 13, 2020 8:50 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Measuring liquids

You have to be able to get the syringe into the bottle.  If you are using that 
method.  You can't get them into things like vanilla bottles.  I haven't had 
the greatest luck with the large bowl method, though other people have.  I 
still can't really tell whether I have the spoon completely full, whether I am 
tilting it, or any of that.  That's why I don't like the bowl method.  Plus, I 
don't want to wash all those extra dishes, the bowl and the funnel, and who 
knows what else.  But I am glad this method works for some people.

I used to work as a rehab teacher.  Two of the three of us were blind and one 
sighted.  We did not favor the same methods for tasks.  I thought it was 
important to tell people that if one method didn't work for them, they could 
try another one, and just because I liked it didn't mean necessarily that they 
would.  Our teaching styles were all very different.  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Sugar Lopez via Cookinginthedark
Sent: Monday, July 13, 2020 7:43 PM
To: cookinginthedark@acbradio.org
Cc: Sugar Lopez 
Subject: Re: [CnD] Measuring liquids

Why not try to pour over a large bowl?
Or just pour in a cup

"Not that I speak in respect of want: for I have learned, in whatsoever state I 
am, therewith to be content."
-Philippians 4:11
🙏
I appreciate your friendship/support at:
https://www.gofundme.com/sugars-transplant-journey
-Sugar 😘 

 

-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Monday, July 13, 2020 5:33 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Measuring liquids

I guess I will need to transfer my extracts into jars. They take up more room 
that way.  I don't like that, but I guess there's nothing to do about it.

I have a kit for making my own vanilla.  The bottles are a big pain to open and 
close, but I think I could get the syringe in there if I tried.  So maybe I 
will play with the kit this year, even if in-person Christmas celebration 
doesn't really happen.




-Original Message-
From: Cookinginthedark  On Behalf Of 
Tiffany Jessen via Cookinginthedark
Sent: Monday, July 13, 2020 7:25 PM
To: cookinginthedark@acbradio.org
Cc: Tiffany Jessen 
Subject: Re: [CnD] Measuring liquids

I use a syringe as well, but the needle is removed. Then I transfer liquids 
from small narrow bottles like vanilla into a little jar, maybe the size of a 
baby food jar or smaller, it was a sample jam or mustard or something in a gift 
package, and that is wide enough for dipping the syringe. My syringe plunger is 
hashed with a knife at the teaspoon, half tablespoon, and tablespoon marks

Sent from my iPhone

> On Jul 13, 2020, at 5:05 PM, Linda S. via Cookinginthedark
 wrote:
> 
> I think if you have no vision using a syringe would be hard unless 
> maybe a
click one?
> 
>> On 7/13/2020 1:42 PM, meward1954--- via Cookinginthedark wrote:
>> Thanks, everybody.  I don't know where to find the right kind of 
>> syringe, but I will try.  They have to have a long handle though to 
>> go into a bottle of vanilla.
>> 
>>  
>> I had done the measuring over a bowl thing, but did not think of 
>> using a funnel to get the liquid back into the bottle.  Simple and 
>> low-tech does the job.  Thanks again to everybody.
>> 
>>  
>> This is why we are a community.
>> 
>>  
>>  
>> ___
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Re: [CnD] Measuring liquids

[Pamela Fairchild via Cookinginthedark]

The marks you make are on the outside of the plunger. When you pull it out
to the first mark you come to it is the smallest measure you marked. When
you pull it out to the last mark possible before the whole thing pulls
apart, you have the largest measurement you chose to mark. You stop at
whatever mark you need and squirt that amount into your recipe. Does this
answer your question?

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Wendy via Cookinginthedark
Sent: Monday, July 13, 2020 8:51 PM
To: cookinginthedark@acbradio.org
Cc: Wendy 
Subject: Re: [CnD] Measuring liquids

One would need vision to see if the liquid reached the desired marking on
the syringe? How can this be done without sight?
Wendy

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Re: [CnD] Pancakes?

[Pamela Fairchild via Cookinginthedark]

Ron, tell us more. I didn't know one could make the frozen pancakes in the 
toaster oven. What temperature do you cook them at, and how long do you bake 
them? Do you grease the pan you bake them on so they don't stick? Do you butter 
the tops of the frozen pancakes so they brown better? I want to try this so 
want to know how you do it.

Pamela Fairchild 


-Original Message-
Ok, here's my two cents on this topic.
I purchase the frozen pancakes and brown them in the talking toaster oven.
I love them.
Hope this feedback helps out.
Ron

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Re: [CnD] Measuring liquids

[Pamela Fairchild via Cookinginthedark]

I have used syringes without needles for years, first to feed baby birds
when I was handfeeding hatchlings, and then to treat my dog's ears to avoid
wax and dirt buildup. I never once in all those years thought of using them
to measure liquids. The idea is brilliant. Now to find some appropriate
small jars to work from. Thanks also for the idea to mark the plunger for
different amounts of liquid. I would not have thought of doing that either.
Before anybody comments about my putting stuff in my dog's ears to clean
them, it was my veterinarian who wanted me to do it, but I came up with the
idea of how. 

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Tiffany Jessen via Cookinginthedark
Sent: Monday, July 13, 2020 8:25 PM
To: cookinginthedark@acbradio.org
Cc: Tiffany Jessen 
Subject: Re: [CnD] Measuring liquids

I use a syringe as well, but the needle is removed. Then I transfer liquids
from small narrow bottles like vanilla into a little jar, maybe the size of
a baby food jar or smaller, it was a sample jam or mustard or something in a
gift package, and that is wide enough for dipping the syringe. My syringe
plunger is hashed with a knife at the teaspoon, half tablespoon, and
tablespoon marks

Sent from my iPhone

> On Jul 13, 2020, at 5:05 PM, Linda S. via Cookinginthedark
 wrote:
> 
> I think if you have no vision using a syringe would be hard unless maybe a
click one?
> 
>> On 7/13/2020 1:42 PM, meward1954--- via Cookinginthedark wrote:
>> Thanks, everybody.  I don't know where to find the right kind of 
>> syringe, but I will try.  They have to have a long handle though to 
>> go into a bottle of vanilla.
>> 
>>  
>> I had done the measuring over a bowl thing, but did not think of 
>> using a funnel to get the liquid back into the bottle.  Simple and 
>> low-tech does the job.  Thanks again to everybody.
>> 
>>  
>> This is why we are a community.
>> 
>>  
>>  
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] Reminder of list guidelines: all members please read!

[Pamela Fairchild via Cookinginthedark]

I used to have lots of trouble with pancakes. I either didn't cook them with
enough oil so that they stuck to the pan and didn't turn correctly, or I
tried to turn them too early and made an equally terrible mess of them. Now
I wait until all the bubbles go away on top, and they are almost dry but not
quite. Then the spatula slides under nicely and they turn correctly. If I
haven't made them for a while though it may take two or three to get back
into the groove. The other thing is that I need to keep the heat lower than
my sighted friends or I tend to make burnt offerings. If there is a sighted
person around, if they are willing I let them cook the pancakes. I am not
above buying frozen pancakes and heating them in the microwave. By the time
I make a batch from raw dough, I have too many for one and have to freeze
some of them anyway, refrigerate them, or feed them to the birds in my back
yard. When growing up it was feed them to the chickens, and other farm
animals. Back then it was sour dough pancakes, which I love but have not
kept an ongoing starter for years for lack of use. There are not enough
people in my household to do that anymore, but one of these days I will
begin a new starter. The temptation is growing just like the yeast does.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Sunday, July 12, 2020 11:39 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Reminder of list guidelines: all members please read!

This has not come up as a problem here, but respect for everyone is so
important.  I'm a pretty experienced cook for example, but there are things
I just don't do well.  I don't even try to accurately measure small amounts
of liquid, like vanilla, anymore.  I just pour over my finger and hope it
isn't too much.  I have never successfully made pancakes, one of the first
things that rehab teachers teach.  But I bake yeast breads, grow sprouts and
microgreens, and always get called on to make the Thanksgiving dressing.  So
there are some things I do pretty well and some, well, not so much.  Are we
all that way?  Maybe we are just here to support and help each other out. 

-Original Message-
From: Cookinginthedark  On Behalf Of
Helen Whitehead via Cookinginthedark
Sent: Sunday, July 12, 2020 5:45 AM
To: cookinginthedark@acbradio.org
Cc: Helen Whitehead 
Subject: [CnD] Reminder of list guidelines: all members please read!

Cooking in the Dark List Guidelines: 
1.  Keep messages on the topic of cooking. 
This is not a social list...it is a cooking list. 
2.  Change subject lines to reflect the body of the message. 
3.  Avoid sending short, meaningless messages.  Examples follow: 
"Thanks for the recipe" 
"This sounds good" 
"Me too" 
Messages like this clutter up the list and greatly increase the time it
takes to read through posted messages. 
If you want to thank someone for a recipe please do so off list. 
4.  Please do not post more than 8 recipes in a day. 
You take the time to post them, so make sure that they get read. Bombarding
the list with 10 to 20 recipes will ensure that many are deleted instead of
read. 
Imagine if every list member posted over 20 recipes each day...that would
result in over 7,000 messages in a day! 
5.  Questions, comments, complaints, and requests for assistance should be
directed  to the list owner or the list moderators for proper handling. 
6.  Off Topic notices or solicitations must be sent to the list owner for
approval and posting to the list.  Failure to do this may result in
suspension

or removal from the Cooking in the Dark list. 
7.  Be respectful of everyone on the list...no flaming will be tolerated. 
There are no stupid questions since everyone cooks at a different level. 

Cooking in the Dark List Information. 
To subscribe to the list, send a message to: 
cookinginthedark-requ...@acbradio.org and put the word subscribe in the
subject field.
To unsubscribe from the list,
Send a message to:  
cookinginthedark-requ...@acbradio.org and put the word unsubscribe in the
subject field.
A confirmation message will be sent to your address. 
When you receive it, simply reply to it to complete the subscription or
unsubscription transaction. 
If you need to contact the owner of this list, Dale Campbell, please send a
message to: 
cookinginthedark-ow...@acbradio.org
or
cookinginthed...@att.net 

List moderators:
Marilyn Pennington
m51penning...@gmail.com
Helen Whitehead
hwhiteh...@cogeco.ca

 

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Re: [CnD] Kitchen bloopers: Re: More books written for the blind

[Pamela Fairchild via Cookinginthedark]

My most embarrassing but instructive kitchen blooper happened when I was in my 
first college apartment and involved a paper towel. I learned to keep my 
counter and range tops free and clear of everything. The paper towel stuck to 
the bottom of a damp cookie sheet and went into the oven with the cookies. It 
smelled like smoke in my kitchen but went away as soon as the oven cooled down. 
My inspection didn't reveal anything in the oven when I looked, but again, 
smoke when I turned it on again. Sighted help revealed the paper towel which 
had fallen through the bars of the oven rack to the bottom of the oven. 
Fortunately it did not have contact with the electric element so there were no 
flames, but it was a very dried out paper towel by the time it was rescued. 
The only real flames I ever produced were a potholder that got its corner 
between the burner and the pot I was working with. I was trying to pop corn in 
an aluminum pan with a lid which was really the inside of an old electric 
popper, so the kettle bottom was round like a ball. I deserved what I got for 
stupidity that time. No harm though, I just put the potholder into a sink of 
water. I had to throw the potholder away but there was no damage to the pot or 
kitchen. I gave the pot away or maybe just tossed it too. I had inherited it 
from a sighted person who had been popping corn in it for years. I learned 
there were a few things more risky than I wanted to do the same as my friends.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 10:24 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] Kitchen bloopers: Re: More books written for the blind

That's all you can do is laugh after it's all said and done.

Oh yes, the chocolate. One day I decided to make a chocolate cake from the 
Cooking without Looking book. I was doing really well until the recipe called 
for melted butter. I took a plastic dish put the butter in it, and put it on 
the stove to melt. Needless to say, I had melted butter and dish all over the 
place. This was just after I left home and moved in to my own appartment. I had 
just graduated from Ocb, and that's one thing they didn't teach, is that you 
can't melt plastic dishes on your stove. (lol)

On 7/11/2020 7:08 PM, WitKnit via Cookinginthe

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Re: [CnD] old braille cookbooks

[Pamela Fairchild via Cookinginthedark]

I'm always learning new things or ways to do things on the computer. 
Unfortunately, I forget things a lot more often than I used to as well, making 
it necessary to have a notebook of tips and key strokes that tell me what to do.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Lora Leggett via Cookinginthedark
Sent: Saturday, July 11, 2020 7:24 PM
To: cookinginthedark@acbradio.org
Cc: Lora Leggett 
Subject: Re: [CnD] old braille cookbooks

Hi Pamela,
Yep, I’d have to move out too but I do read all the reccipes on my SD cards in 
my Vic.  I’m glad I have more than one, but I just use one when I am recording.
I try to do them in smaller groups so I don’t wear my head out, haha.
I’ll have to look so I can tell you what I have had so far.  There is one book 
I did not do, it’s the Pillsbury fast and Healthy book.  I found out I had 
downloaded it from Bookshare.
So, I just read the contents.  That way, I will have the contents to browse, so 
since as you probably know, I know I am preaching to the choir, but here is 
what I found out.
You can, of course, play a book from there in your Vicand he or she will read 
it to you.
However, when you open that big folder in your computer, you go down a couple 
folders where it says the name with XML at the end of it.  Open that folder, 
and there, big as life, it shows you the entire book!  Really, you can see 
every word!  That shocked me, but is also very cool, because then you can look 
up a recipe and find it.
I was amazed because no one had shown me before.
 So, no need for me to write out that Pillsbury book.
But I’ll go look up what I did speak on the Vic.


Sent from Mail for Windows 10

From: Pamela Fairchild via Cookinginthedark
Sent: Saturday, July 11, 2020 6:38 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] old braille cookbooks

I can read the UEB but don't ask me to write it. I don't like it either. I 
suppose many of us who have read braille forever don't tend to. 
On a second topic, I just read through that list of cookbooks. Can you imagine 
having all of those in your library? If they were braille rather than 
electronic copies, I'd have to move out of my house in order to make room for 
all the braille books. I thought I had collected a lot of recipes over the 
years but mine are nothing compared to all the ones on that list.

Pamela Fairchild


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 5:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] old braille cookbooks

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara

On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
> Hi Pauline,\
>
> You may be right about places feeling uncomfortable about sending braille 
> books out.
> I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
> over the summer. But they are for you to just keep, not something coming back 
> to them if you are borrowing books as you would at the Library.
> They do sell copies of some of the stuff but cannot sell it if it was donated 
> to them from someone.
> I like the cookbooks that they have from churches, those recipes are so good.
>
> They give you a month but you can ask for one more month if you can’t finish 
> with it right away.
> I record them on my Victor Stream.  That way I am not frazzled about getting 
> them back to them on time.
> I did get your message in the other place and will get back to you very soon.
> Lora
>
>
> Sent from Mail for Windows 10
>
> From: Pauline Smith via Cookinginthedark
> Sent: Saturday, July 11, 2020 1:52 PM
> To: cookinginthedark@acbradio.org
> Cc: Pauline Smith
> Subject: Re: [CnD] old braille cookbooks
>
> Good Afternoon,
>
> I have not heard of this Indiana resource Lora mentioned. Could you 
> post contact information for them, please?  You may not be getting 
> materials from them due to what's going on right now.  I have heard 
> from several correspondents that their libraries have temporarily 
> stopped sending out braille materials due to the pandemic. One of the 
> places that sends out monthly devotionals has done this.
>
> On another subject, I am with Lora as far as UEB. I can read it but 
> don't like it.  I wouldn't have taken courses to learn it if I hadn't 
> had the possibility of needing to teach it. Of 

Re: [CnD] old braille cookbooks

[Pamela Fairchild via Cookinginthedark]

Oh, I like that! Ugly English Braille. I can never remember if it is UEB or 
EUB, and having that little phrase to help me I won't have trouble remembering 
the order anymore.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of WitKnit via Cookinginthedark
Sent: Saturday, July 11, 2020 6:53 PM
To: cookinginthedark@acbradio.org
Cc: WitKnit 
Subject: Re: [CnD] old braille cookbooks

I have some cookbooks in my office but not many.  The thermoform books were 
great for us because if one managed to get something on one of the pages they 
could just be wiped off with a damp cloth.  As for UEB, I have a friend who 
calls it “ugly English Braille.”  Makes me grin every time it comes up.

Sent from my iPhone

> On Jul 11, 2020, at 3:43 PM, Linda S. via Cookinginthedark 
>  wrote:
> 
> A lot of those books that were in my office were on thermoform so they held 
> up pretty well. The binders and book covers got old and and started to break. 
> Those books were treasures, but they were not mine to keep, otherwise I would 
> have.
> 
> Laura, I'm so sorry for your loss. This is so tragic, and you are in 
> my thoughts
> 
> Please take care of yourself and I'm so glad that you have those memories of 
> good times together.
> 
>> On 7/11/2020 3:37 PM, Pamela Fairchild via Cookinginthedark wrote:
>> I can read the UEB but don't ask me to write it. I don't like it either. I 
>> suppose many of us who have read braille forever don't tend to.
>> On a second topic, I just read through that list of cookbooks. Can you 
>> imagine having all of those in your library? If they were braille rather 
>> than electronic copies, I'd have to move out of my house in order to make 
>> room for all the braille books. I thought I had collected a lot of recipes 
>> over the years but mine are nothing compared to all the ones on that list.
>> 
>> Pamela Fairchild
>> 
>> 
>> -Original Message-
>> From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
>> Sent: Saturday, July 11, 2020 5:52 PM
>> To: cookinginthedark@acbradio.org
>> Cc: Linda S. 
>> Subject: Re: [CnD] old braille cookbooks
>> 
>> Hi everyone:
>> 
>> 
>> in the seventies there was a lady who wrote a Mexican cookbook who was 
>> blind. Her name was Elena, and I can't remember the last name. She also had 
>> a cooking/kind of dear Abby radio show in Los Angeles. Does anyone know 
>> about her?
>> 
>> Also, I wonder if we took a survey who would say they like Ueb? Maybe it's 
>> just the learning curve, or something, but I wish Braille hadn't changed.
>> 
>> 
>> Everyone stay well and safe!
>> 
>> 
>> Linda and Lara
>> 
>>> On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
>>> Hi Pauline,\
>>> 
>>> You may be right about places feeling uncomfortable about sending braille 
>>> books out.
>>> I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
>>> over the summer. But they are for you to just keep, not something coming 
>>> back to them if you are borrowing books as you would at the Library.
>>> They do sell copies of some of the stuff but cannot sell it if it was 
>>> donated to them from someone.
>>> I like the cookbooks that they have from churches, those recipes are so 
>>> good.
>>> 
>>> They give you a month but you can ask for one more month if you can’t 
>>> finish with it right away.
>>> I record them on my Victor Stream.  That way I am not frazzled about 
>>> getting them back to them on time.
>>> I did get your message in the other place and will get back to you very 
>>> soon.
>>> Lora
>>> 
>>> 
>>> Sent from Mail for Windows 10
>>> 
>>> From: Pauline Smith via Cookinginthedark
>>> Sent: Saturday, July 11, 2020 1:52 PM
>>> To: cookinginthedark@acbradio.org
>>> Cc: Pauline Smith
>>> Subject: Re: [CnD] old braille cookbooks
>>> 
>>> Good Afternoon,
>>> 
>>> I have not heard of this Indiana resource Lora mentioned. Could you 
>>> post contact information for them, please?  You may not be getting 
>>> materials from them due to what's going on right now.  I have heard 
>>> from several correspondents that their libraries have temporarily 
>>> stopped sending out braille materials due to the pandemic. One of 
>>> the places that sends out monthly devotionals has done this.
>>> 
>>> On another subject, I am with Lora as far 

Re: [CnD] old braille cookbooks

[Pamela Fairchild via Cookinginthedark]

I can read the UEB but don't ask me to write it. I don't like it either. I 
suppose many of us who have read braille forever don't tend to. 
On a second topic, I just read through that list of cookbooks. Can you imagine 
having all of those in your library? If they were braille rather than 
electronic copies, I'd have to move out of my house in order to make room for 
all the braille books. I thought I had collected a lot of recipes over the 
years but mine are nothing compared to all the ones on that list.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Linda S. via Cookinginthedark
Sent: Saturday, July 11, 2020 5:52 PM
To: cookinginthedark@acbradio.org
Cc: Linda S. 
Subject: Re: [CnD] old braille cookbooks

Hi everyone:


in the seventies there was a lady who wrote a Mexican cookbook who was blind. 
Her name was Elena, and I can't remember the last name. She also had a 
cooking/kind of dear Abby radio show in Los Angeles. Does anyone know about her?

Also, I wonder if we took a survey who would say they like Ueb? Maybe it's just 
the learning curve, or something, but I wish Braille hadn't changed.


Everyone stay well and safe!


Linda and Lara

On 7/11/2020 11:38 AM, Lora Leggett via Cookinginthedark wrote:
> Hi Pauline,\
>
> You may be right about places feeling uncomfortable about sending braille 
> books out.
> I’ve gotten a couple of them from Dr. McGee’s Bible bus place in California 
> over the summer. But they are for you to just keep, not something coming back 
> to them if you are borrowing books as you would at the Library.
> They do sell copies of some of the stuff but cannot sell it if it was donated 
> to them from someone.
> I like the cookbooks that they have from churches, those recipes are so good.
>
> They give you a month but you can ask for one more month if you can’t finish 
> with it right away.
> I record them on my Victor Stream.  That way I am not frazzled about getting 
> them back to them on time.
> I did get your message in the other place and will get back to you very soon.
> Lora
>
>
> Sent from Mail for Windows 10
>
> From: Pauline Smith via Cookinginthedark
> Sent: Saturday, July 11, 2020 1:52 PM
> To: cookinginthedark@acbradio.org
> Cc: Pauline Smith
> Subject: Re: [CnD] old braille cookbooks
>
> Good Afternoon,
>
> I have not heard of this Indiana resource Lora mentioned. Could you 
> post contact information for them, please?  You may not be getting 
> materials from them due to what's going on right now.  I have heard 
> from several correspondents that their libraries have temporarily 
> stopped sending out braille materials due to the pandemic. One of the 
> places that sends out monthly devotionals has done this.
>
> On another subject, I am with Lora as far as UEB. I can read it but 
> don't like it.  I wouldn't have taken courses to learn it if I hadn't 
> had the possibility of needing to teach it. Of course, I don't have to 
> worry about that right now.
>
> Pauline
>
>
> On 7/11/20, Lora Leggett via Cookinginthedark 
>  wrote:
>> I can read the UEB, but don’t really have to like it, haha.
>> Hey, have any of you guys gotten braille cookbooks to borrow from the 
>> Braille Library and Transcribing Service in Indianapolis, Indiana?
>> I just started getting them somewherearound a year and a half ago. I 
>> think I had about 8 books, but have not received one for a couple months.
>> I also get Seeing It Our Way Magazine.
>>
>>
>>
>> Sent from Mail for Windows 10
>>
>> From: meward1954--- via Cookinginthedark
>> Sent: Saturday, July 11, 2020 1:19 PM
>> To: cookinginthedark@acbradio.org
>> Cc: meward1...@gmail.com
>> Subject: Re: [CnD] old braille cookbooks
>>
>> Yes, they would have to be put into UEB.  So somebody would have 
>> weeks and weeks of back-translator fun.  It would probably be easier 
>> to just retype them.
>>
>>
>>
>> -Original Message-
>> From: Cookinginthedark  On 
>> Behalf Of
>> lorischarff--- via Cookinginthedark
>> Sent: Saturday, July 11, 2020 10:51 AM
>> To: cookinginthedark@acbradio.org
>> Cc: lorischa...@gmail.com
>> Subject: [CnD] old braille cookbooks
>>
>> I think for NLS to reissue the books they would have to be put into UEB.
>>
>>
>>
>> I have a braille copy of "THE BRAILLE COOKBOOK COMPILED FOR THE 
>> BENEFIT OF THE BLIND HOUSEWIFE." By Marjorie S. Hooper, Braille 
>> Editor American Printing House for the Blind  and Mrs. Paul J. Langan 
>> Kentucky School for the Blind. It says it was embossed in 1948. This 
>> book is only one volume. It describes the labels in the introduction 
>> but, the book I have does not have any remaining. It goes on to say 
>> that you can purchase labels from APH or "the housewife can make her 
>> own with a slate and
>>
>> Stiless and gummb lables from the dime store.
>>
>> Looked to see if I could locate the recipe  for BIG BOY but it does 
>> not seem to be in the index with that name.
>>
>> Lori
>>
>> and
>>
>>
>>
>> --
>> This email has been checked for 

Re: [CnD] More information that Jonah mentioned about the XL air fryer.

[Pamela Fairchild via Cookinginthedark]

ch screen?
Does your screen change when you touch it?
This is important to know.  If it is a touch screen I will not get this one.
Thanks. 


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Johna Gravitt via Cookinginthedark
Sent: Wednesday, July 8, 2020 12:32 PM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

Just for clarification purposes, the XL is different than the + The plus is the 
same size as regular 360 pro, the XL is bigger model, you can cook more food

People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Wednesday, July 8, 2020 1:30 PM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

Sometimes that is exactly what must happen. It is a dumb way to have to 
operate, but there sometimes simply isn't a choice. I have found lately that 
the samples in the stores now are often mock ups and not the real thing. That 
means you can't tell anyway if it will work when you order it because they 
don't have the model you want in the store and have to order it for you anyway. 
Now with more things going to the order online policy, I fear it will get even 
harder to find what you are looking for in the stores.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Wednesday, July 8, 2020 12:44 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

Yes this is why I wish I could look at one at the store.
I do not want to order one just to see if it will work.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of meward1954--- via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:35 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

To tell the truth, I am not sure how to tell the difference without seeing 
them.  Does anybody know if those are called a touch pad or something to 
distinguish them from a plain glass screen?  This is why I am confused as well.

These days, even if we have stores in our area that have them, I know I can't 
go.  I'm high risk living with another person who is high risk.  Isn't it great 
to be high risk?  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jennifer Thompson via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:33 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

Okay I understand this, but I want to make sure it is not a touch screen.
Just to make it clear a touch screen like the I-phone would not work.
It needs to be a flat screen like a microwave.
If it is  a touch screen I will not have any way to control it.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Johna Gravitt via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

The regular version I previously had has dials that had no start and stop 
point, they are digital.
That's why I purchased the plus model.
People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

I think there is a difference between knobs and dials.  If it is a knob that 
starts in one place and has settings along that can be marked, that is fine.  
But some of these machines have some kind 

Re: [CnD] More information that Jonah mentioned about the XL air fryer.

[Pamela Fairchild via Cookinginthedark]

Sometimes that is exactly what must happen. It is a dumb way to have to 
operate, but there sometimes simply isn't a choice. I have found lately that 
the samples in the stores now are often mock ups and not the real thing. That 
means you can't tell anyway if it will work when you order it because they 
don't have the model you want in the store and have to order it for you anyway. 
Now with more things going to the order online policy, I fear it will get even 
harder to find what you are looking for in the stores.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Jennifer Thompson via Cookinginthedark
Sent: Wednesday, July 8, 2020 12:44 PM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

Yes this is why I wish I could look at one at the store.
I do not want to order one just to see if it will work.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of meward1954--- via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:35 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

To tell the truth, I am not sure how to tell the difference without seeing 
them.  Does anybody know if those are called a touch pad or something to 
distinguish them from a plain glass screen?  This is why I am confused as well.

These days, even if we have stores in our area that have them, I know I can't 
go.  I'm high risk living with another person who is high risk.  Isn't it great 
to be high risk?  

-Original Message-
From: Cookinginthedark  On Behalf Of 
Jennifer Thompson via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:33 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

Okay I understand this, but I want to make sure it is not a touch screen.
Just to make it clear a touch screen like the I-phone would not work.
It needs to be a flat screen like a microwave.
If it is  a touch screen I will not have any way to control it.


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf 
Of Johna Gravitt via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:30 AM
To: cookinginthedark@acbradio.org
Cc: Johna Gravitt 
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

The regular version I previously had has dials that had no start and stop 
point, they are digital.
That's why I purchased the plus model.
People with disabilities, access job openings at 
http://www.benderconsult.com/careers/job-openings
Johna Gravitt
Accessibility Consultant
Recruitment Outreach Specialist
Workplace Mentoring Resource Manager
Email: jgrav...@benderconsult.com
Phone: (412)-446-4442
Main office Phone:  (412)-787-8567
Web: www.benderconsult.com
Celebrating 20+ Years of Disability Employment Solutions Recruitment.  
Workplace Mentoring.  Technology Accessibility.








-Original Message-
From: Cookinginthedark  On Behalf Of 
meward1954--- via Cookinginthedark
Sent: Wednesday, July 8, 2020 11:57 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] More information that Jonah mentioned about the XL air fryer.

I think there is a difference between knobs and dials.  If it is a knob that 
starts in one place and has settings along that can be marked, that is fine.  
But some of these machines have some kind of digital dials that change when 
they move and do not revert back to the same place when no longer in use.  You 
don't want these because there is no way they can be made accessible.  

The ones with the touch pad, sort of like a microwave, even if not shaped that 
way, these are also accessible, though they also have to be labeled or 
memorized.  The Instant Pot has this kind of panel, though it is not, of 
course, an air fryer.  Some of this type of machine can also be run from an 
app, which may or may not be accessible.  All this is why it is so complicated. 
 

Hope this helps.





-Original Message-
From: Cookinginthedark  On Behalf Of 
Jennifer Thompson via Cookinginthedark
Sent: Wednesday, July 8, 2020 10:52 AM
To: cookinginthedark@acbradio.org
Cc: Jennifer Thompson 
Subject: [CnD] More information that Jonah mentioned about the XL air fryer.

Here is information about the air fryer that  Wall Mart has.

It is not exactly the same that Jonah mentioned, so I do not know witch one to 
get.

Also someone from the office for the blind said knobs are better why?

Thanks. 

 

​It is still the Vortex brand, but yes, it is not the Vortex PowerXL. 

  

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Re: [CnD] Cooking bacon in the microwave

[Pamela Fairchild via Cookinginthedark]

That's how I did bacon when I first started cooking it years ago. I found it
just took way too long that way and I was hungry.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, July 7, 2020 1:02 PM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: Re: [CnD] Cooking bacon in the microwave

I have a weird way of doing bacon, probably just a touch too greasy.

1.  Make sure there are no sighted people watching.  This is very important!
2.  Cut or pull the pieces in half, almost directly in half.  
3.  Lay them in the frying pan touching but not overlapping as much as
possible.  Fill the pan as full as you can, with the pieces as close
together as possible without them overlapping.  This won't be perfect.
4.  Fry one side on medium high heat.  When done, it will feel like it is
firm when you touch it with the spatula or your fingers and won't feel as
squiggly wiggly. The sizzles will get quieter, more infrequent,  and less
dramatic. It will also smell like cooked bacon.  Then turn the heat off.  
5.  Wait till it has cooled a bit, then carefully slide the spatula
underneath, being sure to have the spatula touch all the pieces.  Now raise
the whole thing up, making sure you have the whole thing by using your other
hand.   flip it, using your other hand as a guide to be sure that the whole
thing is flipping over and that it lands back in the pan. 
6.  Turn the heat back on  to medium high and finish cooking it.  The second
side won't take nearly as long as the first one.
7.  Put on a plate covered with paper towels.  Be sure that the paper towels
don't come anywhere near the burner.  
7.  Blot with more paper towels on the top.  

Now it is ok for the sightlings to come back in the kitchen.  

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Re: [CnD] Cooking bacon in the microwave

[Pamela Fairchild via Cookinginthedark]

I never thought of doing that. What a clever idea to weave bacon strips.
Thank you!

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Nicole Massey via Cookinginthedark
Sent: Tuesday, July 7, 2020 4:15 PM
To: cookinginthedark@acbradio.org
Cc: Nicole Massey 
Subject: Re: [CnD] Cooking bacon in the microwave

I know sighted folks who weave bacon strips into a grid to make bacon flats
for BLTs and other sandwiches.

Sent from my HAL 9000 in transit to Jupiter

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Re: [CnD] Air Fryer Recommendations?

[Pamela Fairchild via Cookinginthedark]

I have not looked at air fryers lately. My experience in the past has been:
If it has knobs that turn they probably will not be accessible but could be.
If they have buttons that look like little bubbles they will probably be
completely accessible as long as you write down what each button does and
keep the cheat sheet handy.
Most of the multi-purpose air fryers do not have accessible dials but some
can be programmed to work with Amazon or Google assistants.
I have a Nuwave oven that is one of the oldest air fryers around, but works
well enough to meet my needs. I don't even know if that is available
anymore.
Further than that I don't have enough knowledge to answer your question.
Maybe my general guidelines will be of some help though.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Richard Kuzma via Cookinginthedark
Sent: Tuesday, July 7, 2020 11:45 AM
To: cookinginthedark@acbradio.org
Cc: Richard Kuzma 
Subject: Re: [CnD] Air Fryer Recommendations?

Good morning,
I bought a one or two person one quart sized one from hsn, but it has not
arrived yet.
Should come tomorrow.
It has two dials.
One for temperature and one for time and that's it.
Will report on it once it arrives and I check it out.
It was roughly 42 dollars with tax and shipping.
I have seen it on there a few times and never went for it, but did this time
due to the difficulty finding one accessible.
Have a great day.
Rich


-Original Message-
From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On
Behalf Of meward1954--- via Cookinginthedark
Sent: Tuesday, July 7, 2020 11:17 AM
To: cookinginthedark@acbradio.org
Cc: meward1...@gmail.com
Subject: [CnD] Air Fryer Recommendations?

I am sorry that I am bringing up this topic because I am sure everybody else
is sick of it.  

 

But I am considering buying an air fryer and would like a recommendation.  I
can use a good accessible app, but my husband is low vision and does not
want to have to use an app.  It is important to him to be able to cook
pieces of chicken, not just thin pieces like wings.  We want to be able to
put enough food in it for both of us and not have to do a whole bunch of
batches for dinner.  Is this a tall order?

 

Thanks for any recommendations.

 

 

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Re: [CnD] Cooking bacon in the microwave

[Pamela Fairchild via Cookinginthedark]

If I want the bacon to be softer, like for sandwiches with tomatoes and 
lettuce, I often use a lower power. If I want it crispy for whatever reason I 
cook it on full power. I never use the precooked bacon or turkey bacon unless I 
am having company who uses it at home and I know their preference to do so.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of diane.fann7--- via Cookinginthedark
Sent: Tuesday, July 7, 2020 8:14 AM
To: cookinginthedark@acbradio.org
Cc: diane.fa...@gmail.com
Subject: Re: [CnD] Cooking bacon in the microwave

Pamela, Do you use full power for bacon? My microwave is 1200 watts. Often, I 
find it does better on, say, 60%. The precooked bacon does ok at full power, 
because it is such a short time. 

-Original Message-
From: Cookinginthedark  On Behalf Of 
Pamela Fairchild via Cookinginthedark
Sent: Tuesday, July 7, 2020 12:52 AM
To: cookinginthedark@acbradio.org
Cc: pamelafairch...@comcast.net
Subject: Re: [CnD] Cooking bacon in the microwave

I cook bacon in the microwave all the time. Each microwave oven is different 
though and it takes some experimentation to figure out exactly how much time to 
cook it in yours. You have two problems, how long your oven takes and how 
thinly or thickly sliced your bacon is. A third factor is your own individual 
taste for bacon. Some like it so crisp it is starting to burn just a little. 
Others like it still limp but just cooked through. Most people like it 
somewhere between the two states.
Try a couple pieces for 2 minutes. Was it done enough? Was it burnt? Did it 
need more cooking? Act accordingly to find out what changes to make. Good luck.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark
Sent: Monday, July 6, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: [CnD] Cooking bacon in the microwave

Hi so I have a few questions when it comes to cooking bacon in the microwave 
has anyone on this list been able to successfully cook bacon in the microwave 
also does it have to be microwave bacon or can you cook regular bacon in the 
microwave and if so how long would you cook regular bacon for before it’s done 
in the microwave any help with these questions would be appreciated thanks

Sent from my iPhone
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Re: [CnD] Cooking bacon in the microwave

[Pamela Fairchild via Cookinginthedark]

I cook bacon in the microwave all the time. Each microwave oven is different 
though and it takes some experimentation to figure out exactly how much time to 
cook it in yours. You have two problems, how long your oven takes and how 
thinly or thickly sliced your bacon is. A third factor is your own individual 
taste for bacon. Some like it so crisp it is starting to burn just a little. 
Others like it still limp but just cooked through. Most people like it 
somewhere between the two states.
Try a couple pieces for 2 minutes. Was it done enough? Was it burnt? Did it 
need more cooking? Act accordingly to find out what changes to make. Good luck.

Pamela Fairchild 


-Original Message-
From: Cookinginthedark On Behalf Of Brennen Kinch via Cookinginthedark
Sent: Monday, July 6, 2020 11:04 PM
To: cookinginthedark@acbradio.org
Cc: Brennen Kinch 
Subject: [CnD] Cooking bacon in the microwave

Hi so I have a few questions when it comes to cooking bacon in the microwave 
has anyone on this list been able to successfully cook bacon in the microwave 
also does it have to be microwave bacon or can you cook regular bacon in the 
microwave and if so how long would you cook regular bacon for before it’s done 
in the microwave any help with these questions would be appreciated thanks

Sent from my iPhone
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